Grinding domesticated grain into flour was a big new development in the Neolithic, but leavening bread with yeast or baking soda (etc) was still far in the future. Even today most world cultures have some kind of basic unleavened flatbread recipe based on cooking dough primarily made from water and fat mixed with a local variety of flour.
We used a recipe loosely based on this one: https://www.bbcgoodfood.com/recipes/flatbreads
We used plain flour, vegetable oil, butter and a little water to make a dough, then fried each flattened lump of it on both sides using a flat frying pan designed for pancakes and more oil.
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