Printed August 31, 2026
Hittite Honey and Herb Flatbread
Based on cuneiform tablets from the Hittite capital of Hattusa, this 3,500-year-old bread recipe reveals the sophisticated baking techniques of Bronze Age Anatolia. The Hittites were among the world's first master bread makers.
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 1/2 cups warm water
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon active dry yeast
- Extra flour for dusting
- Olive oil and coarse salt for topping
Preparation
Cuneiform tablets discovered at Hattusa, the Hittite capital, contain detailed bread-making instructions including measurements, baking times, and even quality control standards. The Hittites recognized over 200 types of bread and maintained royal bakeries that employed hundreds of skilled workers.
Preparation
- Mix warm water with honey and yeast. Let stand for 10 minutes until foamy.
- In a large bowl, combine both flours, salt, thyme, and oregano.
- Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a shaggy dough forms, then turn onto a floured surface.
- Knead for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 to 2 hours.
- Punch down dough and divide into 8 equal pieces.
- Roll each piece into an oval about 1/4 inch thick.
- Let rest for 20 minutes while preheating oven to 475°F (245°C) with a baking stone if available.
- Brush each flatbread with olive oil and sprinkle with coarse salt.
- Bake for 8-10 minutes until puffed and golden with brown spots.
- Brush with additional olive oil immediately after removing from oven.
Archaeological Evidence: Excavations at Hittite sites revealed specialized bread ovens remarkably similar to modern tandoors. Chemical analysis of ancient residues confirmed the use of honey and wild herbs in bread making, validating the recipes preserved in clay tablets.
The Hittites believed that bread blessed by priests had protective powers and would place small loaves in the foundations of new buildings.
