Greek and Egyptian Innovation
Between 5500 BC and 300 AD, Egyptians and Greeks experimented with different ingredients and techniques. Egyptian flatbreads were made from wheat, barley or spelt flour, salt and water, kneaded with hands or feet and baked on stone slabs.
During this time, the diversity of ingredients available allowed human creativity to supercharge the artistic element of bread making. Advances in understanding of fermentation led to the important development of leavened breads. Leavened breads were made from about 1500 BC onward.
Egyptian flatbreads are still made today:
During this time, the diversity of ingredients available allowed human creativity to supercharge the artistic element of bread making. Advances in understanding of fermentation led to the important development of leavened breads. Leavened breads were made from about 1500 BC onward.
Egyptian flatbreads are still made today:
