flipThe barley flatbread of the daily table
The barley flatbread of the daily table
Why this dish? El is called "father of gods and men": barley bread is the humblest and most universal food of Canaan, nourishing both temple and cottage. It is the bread broken at every table under his gaze.
Flat barley bread baked on a hot stone, rubbed with olive oil and salt — the daily bread of the ancient Levant, the foundation of every meal.
Before wine and before the bull, there is bread — and it is I who gave grain to men as to the gods. Take barley flour, moisten it with a little water and salt, knead it under your palm, then lay the flatbread on the hot stone until it swells and browns. Pour over it a trickle of oil from my orchards. He who holds this bread in his hands is never quite poor.
- •Barley flour — two measures (base)
- •Water — as needed (binder)
- •Salt — a pinch (seasoning)
- •Olive oil — a drizzle (finishing)
The barley flatbread of the daily table
Flat barley bread baked on a hot stone, rubbed with olive oil and salt — the daily bread of the ancient Levant, the foundation of every meal.
Why this dish? El is called "father of gods and men": barley bread is the humblest and most universal food of Canaan, nourishing both temple and cottage. It is the bread broken at every table under his gaze.
Before wine and before the bull, there is bread — and it is I who gave grain to men as to the gods. Take barley flour, moisten it with a little water and salt, knead it under your palm, then lay the flatbread on the hot stone until it swells and browns. Pour over it a trickle of oil from my orchards. He who holds this bread in his hands is never quite poor.
Ingredients (period version)
- Barley flour — two measures (base)
- Water — as needed (binder)
- Salt — a pinch (seasoning)
- Olive oil — a drizzle (finishing)
Ingredients
- Barley flour — 250 g (base)
- Wheat flour (for structure) — 50 g (optional binder)
- Warm water — 180 ml (binder)
- Salt — 1 tsp (seasoning)
- Olive oil — 2 tbsp (finishing)
Method
- Mix the flours and salt, then add water little by little to form a smooth dough.
- Knead for 5 minutes, cover, and let rest for 30 minutes.
- Divide into balls and flatten them thinly by hand.
- Cook each flatbread for 2–3 minutes per side on a very hot stone or cast-iron pan, without fat.
- Brush with olive oil and lightly salt when done.
How it was made : Barley was the dominant cereal of the ancient Levant, hardier than wheat. It was ground on stone mills and unleavened flatbreads were baked on heated stones, clay griddles, or against the wall of a clay oven (tannour). Bread accompanied all meals and served as a utensil for dipping.
The contemporary twist : Stack the still-warm flatbreads in a linen cloth and serve with a bowl of olive oil and za'atar for dipping.
Sources : N. MacDonald, What Did the Ancient Israelites Eat?, Eerdmans, 2008
El · Charactorium
