Iron Age Flatbread is a reconstructed Ancient recipe for a reconstructed flatbread using the einkorn wheat of the Iron age. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Iron Age Flatbread.
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Einkorn (Triticum monococcum) alongside emmer (Triticum dicoccum) is probably the earliest variety of wheat that was deliberately grown and eaten by people; it produces a flat seed head with two symmetrical rows of very small grains (prior to this people picked grain, but did not deliberately re-plant it). Barley is another early
type of grain grown; indeed the domestication of wheat and barley probably occurred concurrently. This flat bread has a nutty flavour. Eat it by itself or with a stew; just
as people would have in the Iron Age.
Ingredients:
2 tbsp barley flour
2 tbsp einkorn flour
1 tsp butter
enough water to bring the dough together
Method:
Combine the two flours in a bowl and then rub in the butter with your fingertips. When the mixture resembles rice sized pieces (or smaller), mix in just enough cold water to form a dough you can pick up in your hands. Roll this into a ball and then flatten with your palm.
Place a griddle or cast iron skillet over medium medium heat. Once hot, add your flatbread and cook on both sides until brown. Allow to cool for a minute (so you don’t burn your fingers) and then eat.
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