Bread

• Introduction
• Chapter 1 The Dawn of Bread: Prehistoric Grains and Gruel
• Chapter 2 Ancient Egypt: The Invention of Leavened Bread
• Chapter 3 Greece and Rome: Bread for the Masses and the Elite
• Chapter 4 Bread in the Middle Ages: Guilds, Grains, and Grinding
• Chapter 5 The Renaissance Loaf: Refinement and Regional Varieties
• Chapter 6 Bread Across Borders: Exploration and Global Spread
• Chapter 7 The Industrial Revolution: Mechanization and the Modern Loaf
• Chapter 8 Bread in Times of War and Scarcity
• Chapter 9 The 20th Century: Sliced Bread and the Artisan Revival
• Chapter 10 Contemporary Bread Culture: Trends and Traditions
• Chapter 11 The Soul of Bread: Understanding Flour
• Chapter 12 The Magic of Leavening: Yeast, Sourdough, and Chemical Leaveners
• Chapter 13 Water, Salt, and Other Essentials: The Supporting Ingredients
• Chapter 14 The Science of the Dough: Gluten Development and Fermentation
• Chapter 15 Baker's Toolkit: Essential Equipment and Techniques
• Chapter 16 Mastering the Basic White Loaf
• Chapter 17 Wholesome Goodness: Whole Wheat and Multigrain Breads
• Chapter 18 The Tangy World of Sourdough: Starters and Loaves
• Chapter 19 Kneading, Shaping, and Proofing Techniques
• Chapter 20 Baking Perfection: Ovens, Steam, and Crusts
• Chapter 21 European Classics: Baguettes, Ciabatta, and Rye Breads
• Chapter 22 Rich and Sweet: Brioche, Challah, and Enriched Doughs
• Chapter 23 Flatbreads of the World: Pita, Naan, Tortillas, and Focaccia
• Chapter 24 Quick Breads and Soda Breads: No Yeast Required
• Chapter 25 Beyond Wheat: Gluten-Free and Specialty Grain Breads

Bread. The word itself is simple, foundational, almost elemental. It evokes warmth, comfort, sustenance. Close your eyes and you can likely conjure the aroma of a freshly baked loaf, the satisfying resistance of its crust giving way to a soft, yielding crumb. It’s a foodstuff so deeply ingrained in human experience that it often transcends mere nourishment, becoming a powerful symbol of life, community, and civilization itself. From the humblest table to the most elaborate feast, bread, in one form or another, is almost invariably present, a constant companion on humanity’s long journey.

It is arguably the most widely consumed food in the world, a dietary cornerstone for billions. Consider the sheer diversity: the crusty French baguette, the chewy sourdough of San Francisco, the dense pumpernickel of Germany, the pliable naan of India, the paper-thin injera of Ethiopia, the corn tortillas of Mexico, the steamed Mantou of China. Each culture has taken the basic elements – typically grain, water, and often a leavening agent – and shaped them according to local tastes, available ingredients, and technological development. This remarkable adaptability is a testament to bread’s fundamental appeal and its ability to integrate seamlessly into different culinary landscapes.

Yet, for all its ubiquity and apparent simplicity, bread holds fascinating complexities. The transformation of humble flour and water into a risen, flavourful loaf is a process bordering on alchemy, a delicate interplay of biology, chemistry, and physics. It requires an understanding of ingredients, a mastery of technique, and often, a good measure of patience. The journey from grain to loaf mirrors, in many ways, the journey of human ingenuity – from basic survival to sophisticated craft. It is a food that can be made with the most rudimentary tools or the most advanced industrial machinery.

Beyond its physical form, bread carries immense cultural and symbolic weight. "Breaking bread" signifies sharing, fellowship, and peace. In many religious traditions, bread holds sacred significance, representing divine provision or sacrifice. It has been used as currency, offered as a symbol of hospitality, and served as a marker of social status – the refined white loaf for the wealthy, the coarse dark bread for the poor. The phrase "our daily bread" encapsulates its role as essential sustenance, a fundamental human need. Throughout history, the availability and price of bread have even sparked riots and revolutions, highlighting its critical role in social stability.

This book, Bread: Its History And Recipes, invites you on a comprehensive exploration of this extraordinary food. We embark on a journey that spans millennia and traverses continents, delving into both the rich tapestry of bread’s past and the practical art of bringing it to life in your own kitchen. It is a story of agriculture, technology, trade, religion, society, and ultimately, the enduring human need to nourish ourselves and connect with one another. We aim to provide not just a historical account or a collection of recipes, but a holistic understanding and appreciation of bread in all its facets.

Our journey begins, as it must, at the dawn of agriculture. We will trace the earliest evidence of humans gathering wild grains, grinding them, and mixing them with water to create primitive gruels and flatbreads cooked on hot stones. This exploration forms the foundation, setting the stage for the revolutionary developments to come. We will consider how the simple act of cultivating grain fundamentally altered human society, leading to settled communities and the first steps towards what we now recognise as bread-making. This era, long before the pyramids or written records, holds the ancient roots of our subject.

From these prehistoric beginnings, we travel to the fertile banks of the Nile, where Ancient Egypt emerges as a cradle of bread innovation. It was here, likely by happy accident, that the miracle of leavening was discovered, transforming dense, flat cakes into light, airy loaves. We will examine the evidence for their sophisticated baking techniques, the different types of bread they produced, and the central role bread played in their diet, economy, and religious practices. The Egyptian mastery of yeast fermentation laid the groundwork for centuries of baking tradition that followed.

Our historical survey then moves to the classical worlds of Greece and Rome. We'll see how bread became increasingly central to the diet of burgeoning urban populations. The Greeks refined baking techniques and developed a wide variety of breads, while the Romans engineered large-scale milling and baking operations to feed their vast empire. We will explore the social stratification reflected in bread types, from the coarse bread distributed to the populace to the finer loaves enjoyed by the elite, and how bread became intertwined with politics and public life – "bread and circuses."

The narrative continues into the Middle Ages, a period often characterised by hardship but also by significant developments in agriculture and craft. We investigate the role of feudalism in grain production, the importance of the local mill, and the rise of bakers' guilds, which regulated quality and training. We'll examine the types of grains commonly used, the challenges of famine and scarcity, and how bread remained a vital, often precarious, staple for peasant and lord alike. The medieval period solidified bread's place at the heart of the European diet.

With the arrival of the Renaissance, we witness a period of refinement and burgeoning regional identities reflected in bread-making. Increased trade introduced new ingredients and influences, while evolving tastes led to greater experimentation. We will look at how baking techniques improved, how regional specialties began to gain prominence across Europe, and how bread featured in the changing culinary landscape of the era. This period saw the beginnings of many bread traditions still cherished today, reflecting a growing appreciation for quality and variety.

The Age of Exploration dramatically expanded the world map, and bread travelled along with explorers, colonists, and traders. We will follow the global spread of wheat and other grains, and the introduction of European bread-making traditions to the Americas, Asia, and Africa. Conversely, we'll also touch upon how explorers encountered diverse existing grain-based foods in newly reached lands, contributing to a broader understanding of what "bread" could encompass. This era marks the beginning of bread's truly global story.

A pivotal transformation occurred during the Industrial Revolution. Mechanisation revolutionised milling and baking, enabling mass production on an unprecedented scale. We will explore the impact of inventions like the steam-powered mill and the automated dough mixer. While increasing efficiency and lowering costs, this era also brought concerns about quality, adulteration, and the changing nature of bakers' work. The iconic, standardised "modern loaf" began to take shape during this period of profound technological and social change.

Bread's critical importance is perhaps never more evident than in times of conflict and hardship. We will dedicate attention to the role of bread during major wars, famines, and economic depressions. From rationing and substitute ingredients ("ersatz" bread) during World Wars to the challenges of maintaining supply lines, bread often became a symbol of resilience, scarcity, and national effort. Understanding bread in these extreme circumstances underscores its fundamental necessity.

The 20th century brought further dramatic changes, including the invention of commercial slicing and wrapping machines, which solidified the dominance of the soft, white, industrial loaf in many parts of the world. However, this century also witnessed a counter-movement: a growing appreciation for traditional methods and artisanal quality. We will chart the rise of the artisan bread revival, the renewed interest in sourdough, whole grains, and regional specialties, setting the stage for today's diverse bread culture.

Finally, our historical overview concludes by looking at contemporary bread culture. We examine current trends, from the gluten-free movement and the focus on ancient grains to the continued popularity of home baking and the vibrant community of professional artisan bakers. We consider how globalisation, health consciousness, and a desire for authenticity are shaping the breads we eat today, celebrating the enduring innovation and tradition within the world of bread.

Having traced the long and fascinating history of bread, the second half of this book transitions from the past to the present, from observation to participation. We move into the kitchen, equipping you with the knowledge and skills to bake delicious bread yourself. This section is designed to demystify the baking process, whether you are a complete novice or have some experience under your apron. We believe that understanding the 'why' behind baking techniques makes the 'how' much more intuitive and rewarding.

We begin this practical journey by exploring the very soul of bread: flour. Chapter 11 delves into the different types of grains used for bread, the milling process, and how variations in protein content, ash, and extraction rates affect the final loaf. Understanding flour is the first crucial step towards becoming a confident baker, allowing you to make informed choices about the foundation of your bread. We’ll discuss common types like all-purpose, bread, whole wheat, rye, and explore some less common but equally interesting options.

Next, we unlock the magic of leavening. Chapter 12 examines the different ways bakers persuade their dough to rise. We explore the world of commercial yeast, explaining the differences between fresh, active dry, and instant varieties. We then dive into the tangy universe of sourdough, explaining how to create and maintain a starter – a living culture of wild yeast and bacteria. Finally, we cover chemical leaveners, typically used in quick breads, understanding how baking soda and baking powder work their rapid magic.

Bread isn't just flour and leavening, of course. Chapter 13 focuses on the essential supporting ingredients: water, salt, and others. We discuss the role of water hydration levels in dough consistency, the crucial functions of salt beyond flavour (controlling fermentation, strengthening gluten), and the effects of adding fats, sugars, dairy, or eggs, which create enriched doughs with different textures and tastes. Understanding these components helps fine-tune your recipes and troubleshoot potential issues.

With the ingredients understood, we move into the science of the dough itself in Chapter 14. This chapter explains the fascinating process of gluten development – how proteins in flour combine with water and kneading to create the elastic network that traps gases and gives bread its structure. We also delve deeper into fermentation, explaining what happens chemically and biologically as yeast or sourdough cultures consume sugars and produce carbon dioxide and flavour compounds. This knowledge empowers you to control the process rather than just follow steps blindly.

No craft is complete without its tools. Chapter 15 introduces the baker's essential toolkit, from basic equipment like bowls, scales, and scrapers to more specialised items like stand mixers, proving baskets (bannetons), and baking stones or steels. We also cover fundamental techniques that apply across many recipes, such as accurate measuring (especially the importance of weighing ingredients), mixing methods, and understanding baker's percentages – a crucial concept for recipe scaling and development.

Armed with foundational knowledge and the right tools, we begin baking in earnest. Chapter 16 focuses on mastering the basic white loaf. This serves as an ideal starting point, allowing you to practice fundamental techniques like kneading, shaping, proofing, and baking, using a relatively forgiving dough. We provide clear, step-by-step instructions designed to build confidence and produce a satisfying, classic loaf – the bedrock upon which more complex baking can be built.

Moving beyond basic white bread, Chapter 17 explores the world of wholesome goodness with whole wheat and multigrain breads. We discuss the challenges and rewards of working with whole grain flours, which contain the bran and germ, offering more flavour and nutrition but requiring adjustments in technique. Recipes will guide you through creating hearty, flavourful loaves packed with the goodness of whole grains, seeds, and nuts.

For many bakers, sourdough represents a pinnacle of the craft. Chapter 18 is dedicated entirely to the tangy world of sourdough. Building on the introduction to starters in Chapter 12, we provide detailed guidance on maintaining a healthy starter, troubleshooting common issues, and adapting sourdough techniques for various types of loaves. Recipes will range from classic rustic sourdough boules to variations incorporating different flours, showcasing the unique depth of flavour achievable with natural leavening.

The tactile experience of working with dough is one of baking's great pleasures. Chapter 19 focuses specifically on the crucial hands-on techniques of kneading, shaping, and proofing. We explore different kneading methods (hand kneading, slap-and-fold, stretch-and-fold), various shaping techniques for different loaf types (boules, bâtards, baguettes), and the critical skill of judging proofing – knowing when the dough is perfectly risen and ready for the oven, a skill that develops with practice and observation.

The final transformation happens in the heat of the oven. Chapter 20 covers the science and art of baking perfection. We discuss oven types, the importance of preheating, the benefits of using baking stones or Dutch ovens, and the crucial role of steam in achieving a good oven spring and a beautiful crust. Understanding how heat transfer works and how to manage the oven environment is key to consistently achieving well-baked loaves with desirable crusts and crumbs.

With the fundamentals mastered, we broaden our horizons to explore iconic breads from around the globe. Chapter 21 celebrates European classics, providing recipes and techniques for beloved breads like the crusty French baguette, the open-crumbed Italian ciabatta, and hearty rye breads characteristic of Northern and Eastern Europe. Each requires specific techniques and offers a distinct taste and texture profile, reflecting its cultural origins.

Sometimes, bread transcends the purely utilitarian and becomes a celebration. Chapter 22 delves into the rich and sweet side of baking, exploring enriched doughs. These doughs, fortified with eggs, butter, sugar, or oil, produce tender, flavourful breads like classic brioche, braided challah, and various festive sweet breads found in different traditions. We explore the techniques needed to handle these softer, richer doughs.

Not all breads are lofty loaves. Chapter 23 takes us on a tour of flatbreads from around the world. This diverse category includes pocketed pita bread, chewy Indian naan, versatile Mexican tortillas, and dimpled Italian focaccia. These breads often have simpler, quicker preparations and offer a different but equally satisfying eating experience, perfect for scooping, wrapping, or dipping. We cover various cooking methods, from griddles to hot ovens.

For those times when patience or yeast is in short supply, Chapter 24 introduces the world of quick breads and soda breads. These rely on chemical leaveners like baking powder or baking soda reacting with an acid (like buttermilk) for their rise. We provide recipes for classics like Irish soda bread, scones, and savoury muffins, showcasing how easy and quick it can be to produce delicious baked goods without waiting for yeast fermentation.

Finally, recognising that dietary needs and preferences are diverse, Chapter 25 ventures beyond traditional wheat bread. We explore the challenges and techniques of gluten-free baking, offering guidance and recipes for those avoiding gluten. We also look at breads made with specialty or ancient grains like spelt, Kamut, or einkorn, which offer unique flavours and nutritional profiles, catering to the growing interest in diversifying our grain consumption.

This book, therefore, is designed as both a historical narrative and a practical guide. It tells the story of how bread shaped human civilisation and how civilisation, in turn, shaped bread. It aims to unravel the science behind the baking process, making it accessible and understandable. And, most importantly, it provides a wide range of recipes, from the simplest loaves to more challenging creations, encouraging you to roll up your sleeves and experience the profound satisfaction of baking your own bread.

Whether you are fascinated by history, eager to learn a new skill, or simply someone who appreciates the simple pleasure of a good slice of bread, we hope this journey enriches your understanding and inspires you in the kitchen. Bread is more than just food; it is history, culture, science, and craft, all rolled into one. Let us begin our exploration of its remarkable world.

Long before the comforting aroma of a baking loaf filled kitchens, long before neat fields of golden wheat stretched across landscapes, our distant ancestors were already forging a relationship with the wild grasses that would eventually give rise to bread. This wasn't a sudden revelation, a single moment where someone ground grain, mixed it with water, and baked the first loaf. Instead, it was a slow, tentative exploration spanning millennia, a gradual dawning of understanding driven by the most basic human need: sustenance. To find the origins of bread, we must travel back tens of thousands of years, peering into the smoky hearths of hunter-gatherers and the nascent settlements of the first farmers.

Our story begins not with bakers, but with foragers. For the vast majority of human history, survival depended on hunting animals and gathering whatever edible plants the environment offered – fruits, nuts, roots, leaves, and crucially, the seeds of wild grasses. These grasses, the ancestors of modern cereals like wheat, barley, rye, and oats, grew abundantly in certain regions, particularly the Fertile Crescent of the Middle East. Their seeds, or grains, were compact packages of energy, rich in carbohydrates, though encased in tough husks and initially difficult to digest. Early humans likely observed animals eating these seeds and experimented themselves, perhaps initially chewing them raw or semi-ripe.

The real breakthrough came with the ability to process these wild grains. Archaeological evidence suggests that humans were collecting and processing wild cereal grains far earlier than previously thought. At a site called Ohalo II, on the shore of the Sea of Galilee in modern-day Israel, archaeologists unearthed the remains of hunter-gatherer brush huts dating back an astonishing 23,000 years. Among the finds were thousands of charred plant remains, including wild barley and wild emmer wheat, alongside simple grinding stones – saddle querns and handstones. This indicates that even nomadic groups, long before the advent of agriculture, were investing significant effort in harvesting and preparing wild cereals.

These early grinding tools were rudimentary but effective. The most common type was the saddle quern, typically a large, slightly concave lower stone (the 'saddle') upon which grains were placed. A smaller, rounded upper stone (a handstone or 'muller') was then rubbed back and forth or in a circular motion across the grain, crushing it against the lower stone. This was laborious work, requiring considerable time and physical effort, often performed by women. The result wasn't fine flour as we know it today, but a coarse meal, a mixture of crushed kernels, bran, and germ, likely gritty with particles from the stone itself.

What did these Stone Age foragers do with their hard-won grain meal? The simplest and perhaps earliest method was likely mixing it with water to create a paste or gruel. This could be eaten raw, but cooking would have significantly improved its digestibility and nutritional value. The mastery of fire, achieved hundreds of thousands of years earlier, was essential. Heating the grain-and-water mixture in rudimentary containers (perhaps animal hides suspended over embers, or even depressions in rocks) would have gelatinised the starches, making them easier for the body to absorb and unlocking more energy. This basic porridge or gruel might seem unappetizing to modern palates, but for prehistoric people, it represented a reliable and calorie-dense food source.

Imagine a small band of hunter-gatherers huddled around a fire after a day's foraging. Someone mixes the coarse meal ground earlier with water scooped from a nearby stream. The resulting thick paste is perhaps heated on a flat stone placed near the embers, or dropped directly into hot ashes. It wouldn't rise, lacking any leavening agent, and it wouldn't have the complex flavours developed through fermentation. It would be dense, possibly smoky, perhaps a little burnt, gritty from the grinding stones and the ashes. Yet, it would be warm, filling, and nourishing – a significant step up from chewing raw grains. This simple, unleavened cooked paste was the ancestor of all breads.

Evidence for this type of early cooking comes from various archaeological sites. Charred fragments of what appear to be primitive flatbreads have been found at sites associated with the Natufian culture, a people who lived in the Levant region between about 12,500 and 9,500 BC. The Natufians represent a fascinating transitional period; they were largely hunter-gatherers but established more permanent settlements, intensively exploited wild cereals, and developed more sophisticated tools, including polished stone implements and flint sickle blades showing the tell-tale sheen (or 'sickle gloss') that comes from harvesting silica-rich grasses.

At Shubayqa 1, a Natufian site in northeastern Jordan dated to around 14,400 years ago, researchers found the remains of two sunken fireplace structures. Within these hearths, they discovered microscopic charred food fragments. Analysis revealed these were made from the processed flour of wild cereals, including wild einkorn, club-rush tubers, and wild barley. Crucially, the structure of these fragments resembled unleavened bread rather than porridge, suggesting the Natufians were mixing flour and water into a dough and baking it, likely on heated flat stones or directly in the embers. This discovery pushes back the known origins of bread-making, predating the accepted start of agriculture by several thousand years.

This finding implies that bread-making wasn't necessarily a consequence of agriculture, but perhaps one of the factors that encouraged it. The effort involved in gathering sufficient wild grains and processing them into flour might have spurred people to find ways to cultivate these plants closer to home, ensuring a more reliable supply. The Natufians were already taking steps towards plant management, even if they weren't yet fully practicing agriculture as we understand it, with systematic planting and harvesting of domesticated varieties. Their bread, made from wild precursors to wheat and barley, represents a crucial link between foraging and farming.

The wild grains themselves were different from their modern, domesticated counterparts. Wild einkorn ( Triticum boeoticum) and wild emmer ( Triticum dicoccoides) had brittle stalks that shattered easily upon ripening, scattering the seeds – a useful adaptation for the plant's propagation but inconvenient for human harvesters. The grains were tightly enclosed in tough husks (glumes) that needed vigorous pounding or parching (heating) to remove before grinding could even begin. This process, known as de-hulling, added another layer of labour to grain preparation. Wild barley ( Hordeum spontaneum) presented similar challenges.

The process likely involved harvesting the grain heads just before full ripeness to minimize shattering, possibly using flint sickles. The harvested heads would then be dried, perhaps near the hearth. Parching, by gently heating the grains, would not only loosen the stubborn husks but also make the kernels more brittle and easier to grind, kill insects, and impart a slightly nutty, toasted flavour. After parching, the grains would be pounded, perhaps in a wooden or stone mortar with a pestle, to break off the loosened hulls, which could then be winnowed away by tossing the mixture in the air and letting the wind carry off the lighter chaff. Only then could the cleaned kernels be ground on the quern.

Each step required tools, knowledge passed down through generations, and a significant investment of time and energy. It underscores the perceived value of these wild cereals to prehistoric communities. They weren't just a casual snack; they were becoming a staple, something worth investing considerable effort in. The development of specialised tools – sickles for harvesting, mortars and pestles for de-hulling, querns and mullers for grinding – reflects this growing importance. These toolkits became increasingly common in late Paleolithic and Mesolithic sites across the regions where wild cereals thrived.

The resulting 'breads' would have varied depending on the specific grains used, the coarseness of the grind, the amount of water added, and the cooking method. Thicker pastes baked longer might form a denser cake with a harder crust, while thinner batters cooked quickly on hot stones would yield something more akin to a cracker or a simple flatbread. There was likely much experimentation. Perhaps water was accidentally left in the ground meal for too long, allowing some natural fermentation from airborne yeasts, creating a slightly different texture or tang – although controlled leavening was still millennia away.

Cooking techniques also likely evolved. Simply throwing dough onto embers would incorporate ash, though it might create a surprisingly pleasant crust through rapid heat transfer. Placing the dough on a pre-heated flat stone would provide a cleaner cooking surface and more even heat. Covering the dough with hot embers or ashes, or even placing it between two heated stones, could create a primitive oven effect, cooking the interior more thoroughly. These methods required careful fire management and observation to avoid excessive burning while ensuring the inside was cooked through.

Beyond the Fertile Crescent, evidence for early grain processing is found elsewhere, though often later. In Europe, Mesolithic communities also utilized grinding stones, possibly for processing nuts and tubers initially, but later adapted for wild grains as climates changed and forests gave way to more open grasslands. The spread of agriculture from the Near East into Europe, beginning around the 7th millennium BC, brought domesticated cereals and more established grinding technologies, but the foundational knowledge of processing plant seeds was likely already present.

The shift towards incorporating more grains into the diet had profound implications. While perhaps less exciting than a successful hunt, cereals offered a more predictable and storable source of calories. Unlike meat, which spoils quickly, dried grains could be stored for months, providing a buffer against lean times. This increased food security may have contributed to population growth and the ability to establish more permanent settlements. The intensive labour involved in grain processing might also have fostered greater social organisation and division of labour within communities.

Nutritionally, this dietary shift was a mixed blessing. Cereals provided abundant carbohydrates (energy) but were lower in protein and certain micronutrients compared to a diverse diet rich in meat, fish, fruits, and vegetables. The repetitive grinding motion also took a physical toll, evidenced by skeletal remains from early agricultural communities showing characteristic wear patterns on joints, particularly in women. Furthermore, the coarse grit from grinding stones inevitably mixed with the flour, contributing to excessive tooth wear, a common finding in prehistoric populations relying heavily on ground grains.

Despite these drawbacks, the advantages of readily available calories and storability proved compelling. The gruels and simple flatbreads of our prehistoric ancestors laid the nutritional groundwork for the rise of larger populations and, eventually, the first villages and towns. They represent a monumental achievement in human ingenuity – the transformation of tough, unpalatable wild seeds into a foundational food source. It was a process driven not by grand design, but by incremental adaptations, experimentation, and the relentless pressure to survive and thrive.

These weren't bakers in tall white hats, nor were they following precise recipes. They were pragmatists, using the materials at hand – stone, fire, water, and the wild bounty of the land – to make sustenance. The sounds and smells of their efforts – the rhythmic scraping of stone on stone, the crackle of the fire, the slight charring of paste on hot rock – are the distant echoes of the first steps towards the world of bread we know today. It was a dawn characterised by grit, literally and figuratively, a testament to human resilience and the slow, patient unlocking of nature's potential. The journey from wild grass to nourishing gruel and the first humble flatbreads was perhaps one of the most significant, yet least heralded, revolutions in human history.