World Flavors Cookbook

Ancient Egyptian Barley Bread

Dense, slightly sour barley flatbread leavened with beer dregs — the daily bread of ancient Egypt, baked on hot clay discs and consumed by everyone from pyramid builders to pharaohs.

Cuisine: Ancient World

Ingredients

• 400g barley flour (or coarse whole wheat)
• 200ml warm water
• 2 tbsp thick beer dregs or 1 tsp active dry yeast
• 1 tsp salt
• 1 tsp emmer or spelt flour (optional, for authenticity)

Instructions

1. Mix flour and salt.
2. Dissolve beer dregs (or yeast) in warm water.
3. Add to flour. Mix until rough dough forms.
4. Knead 5 minutes. Shape into thick rounds.
5. Let rest covered 2-4 hours until slightly risen.
6. Bake on a very hot clay stone or heavy skillet — 3-4 minutes per side until charred spots appear.
7. Break off pieces to eat while still warm.