Warm Emmer Flatbread with Honey and Dates

Warm emmer-and-barley flatbreads, seared until flecked gold and finished with honey and soft dates, offer a nutty, gently sweet chew. They echo Emmer Molds Before Sunrise, where predawn bakers fed Giza pyramid crews with emmer loaves from clay molds.

Serves 4

Every recipe here is free to read.

Ingredients

• 2 cups emmer flour
• 1 cup barley flour
• 1 1/4 cups water
• 2 tbsp sesame oil
• 1/4 cup honey
• 8 dates
• 1/2 tsp salt

Instructions

1. 1Mix emmer flour, barley flour, and salt in a large bowl.
2. 2Add water and sesame oil, then knead until a dense, rustic dough forms.
3. 3Divide dough into 8 portions, roll each into a flat round about 1/4 inch thick.
4. 4Heat a cast-iron skillet over medium-high heat, brush with remaining sesame oil, and cook each flatbread 2-3 minutes per side until golden and puffed slightly.
5. 5Chop dates and warm with honey, then drizzle over the warm flatbreads before serving.