World Flavors Cookbook

Babylonian Emmer Flatbread

Thin emmer wheat flatbreads baked on a hot stone or clay tannur — the daily bread of Babylonian workers, soldiers, and scribes.

Cuisine: Ancient World

Ingredients

• 300g emmer wheat flour (or spelt/whole wheat)
• 150ml water
• 1/2 tsp salt
• 1 tsp sesame seeds (optional)
• Pinch of brewers yeast or wild yeast starter (optional, for slight leavening)

Instructions

1. Mix flour and salt.
2. Add water gradually. Knead to a stiff dough.
3. If using yeast, let rest 1-2 hours covered.
4. Divide into 8 balls. Roll paper-thin.
5. Optionally press sesame seeds into the surface.
6. Cook on a very hot dry skillet or stone, 1-2 minutes per side until charred spots appear.
7. Eat fresh with oil or broth.