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Ancient‑Style Unleavened Bread
Emmer · Barley · Spelt · Olive Oil · Sesame
Ingredients
Dry Ingredients
- ¾ cup whole‑grain emmer flour
- ¾ cup barley flour
- ½ cup spelt flour
- ½ teaspoon salt
- 1–2 tablespoons raw sesame seeds (unhulled preferred)
Wet Ingredients
- 2 tablespoons olive oil
- ~¾ cup water (added gradually)
Method
- Combine dry ingredients. Mix the emmer, barley, spelt, salt, and sesame seeds in a bowl.
- Add olive oil. Stir until the flour is lightly coated and crumbly.
- Add water gradually. Add water a little at a time until a soft, cohesive dough forms.
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/* === Ancient Unleavened Bread Recipe Styles === */ .unleavened-recipe { max-width: 720px; margin: 1.5rem auto; padding: 1.5rem; border: 1px solid #ddd; background: #faf9f7; font-family: Georgia, “Times New Roman”, serif; line-height: 1.6; } .unleavened-recipe h2 { margin-top: 0; font-size: 1.8rem; text-align: center; letter-spacing: 0.02em; } .unleavened-recipe h3 { margin-top: 1.5rem; font-size: 1.2rem; border-bottom: 1px solid #ccc; padding-bottom: 0.25rem; } .unleavened-recipe p { margin: 0.75rem 0; } .unleavened-recipe ul, .unleavened-recipe ol { margin: 0.75rem 0 0.75rem 1.25rem; } .unleavened-recipe li { margin: 0.35rem 0; } .unleavened-recipe .section-intro { font-style: italic; color: #555; text-align: center; } .unleavened-recipe .note { margin-top: 1.25rem; padding: 0.75rem; background: #f1efe9; border-left: 4px solid #a67c52; font-size: 0.95rem; } .unleavened-recipe .callout { margin: 1.5rem 0; padding: 1rem; background: #efe9df; border: 1px solid #d6c7b2; } .unleavened-recipe .callout h4 { margin-top: 0; font-size: 1.1rem; }
Ancient‑Style Unleavened Bread
Emmer · Barley · Spelt · Olive Oil · Sesame
Cooking Method
This bread is traditionally cooked on a hot surface over open fire— such as a stone, griddle, or cast‑iron pan. Stove‑top cooking is preferred for both authenticity and texture.
An oven may be used if needed, but it produces a drier result and is less historically accurate.
Ingredients
Dry Ingredients
- ¾ cup whole‑grain emmer flour
- ¾ cup barley flour
- ½ cup spelt flour
- ½ teaspoon salt
- 1–2 tablespoons raw sesame seeds (unhulled preferred)
Wet Ingredients
- 2 tablespoons olive oil
- ~¾ cup water (added gradually)
Method
- Combine dry ingredients. Mix the emmer, barley, spelt, salt, and sesame seeds in a bowl.
- Add olive oil. Stir until the flour is lightly coated.
- Add water gradually. Add water a little at a time until a soft, cohesive dough forms.
- Brief knead. Knead gently for 2–3 minutes. Do not overwork the dough.
- Optional rest. Cover and rest for 10–15 minutes to hydrate the grains.
- Divide and shape. Divide into 6–8 pieces and flatten into thin rounds (⅛–¼ inch thick).
- Cook. Cook on a dry cast‑iron skillet over medium heat for 1½–2 minutes per side, until lightly blistered.
- Serve warm. Tear by hand and eat immediately.
Serving Suggestion
Serve with bitter herbs such as chicory, endive, wild lettuce, or dandelion greens. A light drizzle of olive oil is optional.
Note: This bread is intentionally unleavened—no yeast or chemical leavening. The texture is dense yet tender, designed to accompany bitter herbs rather than overpower them.