Breads
Emmer Wheat Flatbread
Ingredients
Method
- Dissolve the yeast in the warm water and let stand for 5 minutes until foamy.
- Combine the flour and salt in a large mixing bowl, then stir in the yeast mixture and sesame oil to form a soft dough.
- Knead for 8 minutes until smooth and elastic.
- Cover with a clean towel and let prove in a warm place for 1 hour, until roughly doubled.
- Divide into 6 portions and flatten each into a round disc about 1 cm (1/2 inch) thick.
- Bake on a hot griddle or in a 220°C (425°F) oven for 8-10 minutes per side, or until puffed and lightly browned.
Native/Reconstructed Name: Ta (bread)
Cultural Background: Bread, called ta, was the single most important food in ancient Egypt, so central to daily life that it doubled as
currency for wages, with workers routinely paid in loaves and beer. Made from emmer wheat, the predominant
grain of the period, this flatbread reflects the daily staple eaten by every level of Egyptian society, from laborers
to pharaohs, in varying degrees of refinement.
Tips:
– A well-floured surface prevents sticking when shaping the dough into rounds.
– For a more historically rustic texture, use a coarser stone-ground flour if available.
Variations:
– Add a scattering of sesame seeds on top before baking for a modern textural touch.
– Bake thinner for a crisper flatbread suited to scooping stews.
Storage: Store in an airtight container or wrapped tightly at room temperature for up to 2 days.
Reheating: Warm briefly on a dry pan or in a low oven to restore softness.
Nutrition: Approx. 210 kcal, 7 g protein, 40 g carbohydrate, 3 g fat per serving.
FAQs:
Q: Did ancient Egyptians use yeast the way we do today?
A: They used wild fermentation from beer-making residues and airborne yeasts rather than packaged yeast, but
the effect was similar.
Q: Can this bread be made without a griddle?
A: Yes, a hot oven or heavy skillet both work well as substitutes.