Bread has been a staple of human civilization for thousands of years, serving as both sustenance and a symbol of cultural identity.
In ancient Egypt, bread held significant importance in daily life, rituals, and even the afterlife.
The ancient Egyptians were skilled bakers who crafted a wide variety of breads using local grains such as emmer, barley, and spelt.
They utilized natural leavening methods and incorporated unique ingredients like honey, herbs, and legumes, resulting in breads that were not only nourishing but also flavorful.
In this blog article, we’ll explore 25+ ancient Egyptian bread recipes that celebrate this rich culinary heritage.
From rustic flatbreads to sweet honey-infused loaves, these recipes will transport you back in time and allow you to enjoy the flavors that sustained one of the most remarkable civilizations in history.
Whether you’re a seasoned baker or a curious food lover, these recipes will inspire you to recreate the traditional breads of ancient Egypt in your own kitchen.
25+ Nourishing Ancient Egyptian Bread Recipes for Every Occasion
Exploring the world of ancient Egyptian bread recipes not only connects us to a fascinating history but also enhances our appreciation for the art of baking.
Each recipe reflects the ingenuity and resourcefulness of the ancient Egyptians, who crafted breads that nourished their bodies and souls.
As you try your hand at these timeless recipes, you’ll find that the techniques and flavors of ancient Egypt can be easily adapted to modern kitchens.
Baking these breads can be a rewarding experience, inviting friends and family to gather around the table to enjoy delicious, homemade creations.
From savory herb-infused flatbreads to sweet honey loaves, there’s something for everyone to enjoy.
So, let the aromas of freshly baked bread fill your home and allow these ancient recipes to enrich your culinary journey.
Emmer Wheat Flatbread
Emmer wheat was the main grain used in ancient Egyptian bread-making, with its nutty flavor providing a distinct taste. This flatbread is simple, unleavened, and baked over an open flame, making it reminiscent of the rustic bread that sustained ancient Egyptian families. It pairs well with stews, vegetables, or honey.
Ingredients:
- 2 cups emmer wheat flour (or substitute with spelt flour)
- 1 cup water (adjust as needed)
- A pinch of salt
- Olive oil (for greasing the cooking surface)
Instructions:
- In a mixing bowl, combine the emmer wheat flour and salt.
- Gradually add water, mixing until a dough forms. Knead until smooth but slightly sticky.
- Divide the dough into small balls, flatten each one into a thin disk, about ¼ inch thick.
- Heat a griddle or cast-iron skillet over medium heat and lightly grease it with olive oil.
- Cook each flatbread on the hot griddle for 2-3 minutes on each side or until golden brown.
This emmer wheat flatbread is dense, with a satisfying chew and a slightly sweet flavor from the grain. Enjoy it warm, topped with honey, or as an accompaniment to hearty dishes for an authentic taste of ancient Egypt.
Date and Honey Loaf
Sweetened with natural dates and honey, this ancient Egyptian bread combines whole grains and fruit for a mildly sweet, nourishing loaf. Dates were a staple sweetener in ancient Egypt and add a unique caramel-like taste to this bread, which was often reserved for special occasions or offerings to the gods.
Ingredients:
- 1½ cups emmer or spelt flour
- ½ cup dates, chopped and pitted
- 2 tbsp honey
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a bowl, combine flour, salt, chopped dates, and honey.
- Gradually add water while mixing until a soft dough forms. Knead the dough for several minutes until smooth.
- Grease a small loaf pan with olive oil and press the dough evenly into the pan.
- Preheat the oven to 350°F (175°C). Bake the loaf for 25-30 minutes or until firm and golden on top.
- Allow the loaf to cool before slicing.
The date and honey loaf offers a soft, chewy texture with a delicate sweetness. It’s a satisfying bread that pairs beautifully with cheese, fruit, or by itself as a treat. This ancient-inspired recipe transports you to an Egyptian celebration with each bite.
Coriander-Spiced Barley Bread
Barley was a common grain in ancient Egypt, and the Egyptians often flavored their bread with spices and herbs like coriander. This bread is savory and robust, perfect for dipping into olive oil or serving with meats and vegetables. The coriander adds a fresh, slightly citrusy flavor that complements the barley’s heartiness.
Ingredients:
- 1½ cups barley flour
- 1 tsp ground coriander seeds
- ½ tsp salt
- 1 cup water
- Olive oil (for greasing)
Instructions:
- In a large bowl, combine the barley flour, ground coriander, and salt.
- Slowly add water to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until it’s soft and pliable.
- Shape the dough into a small round loaf and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 25-30 minutes, or until the loaf sounds hollow when tapped.
This barley and coriander bread offers an earthy aroma and a rustic texture that feels grounded in the past. The coriander adds complexity, making this loaf a wonderful base for any ancient-inspired meal, bringing the flavors of ancient Egypt into your home.
Fennel and Fig Bread
Figs were widely grown in ancient Egypt and were often combined with spices for added flavor in breads. This bread is enriched with the subtle licorice-like taste of fennel seeds, a commonly used spice. It’s a sweet and savory loaf with a unique flavor profile, great as a snack or dessert.
Ingredients:
- 1½ cups emmer or spelt flour
- ½ cup figs, chopped and pitted
- 1 tsp fennel seeds
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a bowl, combine the flour, fennel seeds, salt, and chopped figs.
- Gradually add water, mixing until the ingredients form a dough.
- Knead the dough until smooth and slightly sticky.
- Shape the dough into a round loaf and place it on a greased baking sheet.
- Bake at 350°F (175°C) for 30-35 minutes, or until golden brown on top.
The combination of fennel and figs brings a delicate sweetness and an aromatic twist, making this bread both flavorful and fragrant. Enjoy it warm with a drizzle of honey or alongside fruits for a true taste of ancient Egyptian delicacies.
Sesame Seed Bread
Sesame seeds were a prized ingredient in ancient Egypt, valued for their high oil content and nutty flavor. This bread is lightly sweetened with honey and has a crunchy crust of sesame seeds, making it ideal for dipping or pairing with savory spreads.
Ingredients:
- 2 cups barley or emmer flour
- 1 tbsp honey
- 2 tbsp sesame seeds (plus extra for topping)
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a mixing bowl, combine the flour, sesame seeds, and salt.
- Add honey and water gradually, stirring until a dough forms.
- Knead the dough on a floured surface until it becomes soft and elastic.
- Shape the dough into a small loaf and sprinkle additional sesame seeds on top, pressing them lightly into the dough.
- Bake at 375°F (190°C) for 30-35 minutes or until the crust is golden brown.
This bread is wonderfully aromatic and has a satisfying crunch from the sesame seeds. It’s excellent for any meal, whether served with cheeses, oils, or spreads. Ancient Egyptians likely savored this type of bread for its nourishing properties and rich flavor.
Onion and Garlic Bread
Both onions and garlic were staple foods in ancient Egypt and are believed to have been consumed by workers building the pyramids for their health benefits. This savory bread combines the earthy flavors of these ingredients, creating a hearty, flavorful loaf that pairs well with soups or stews.
Ingredients:
- 1½ cups emmer or barley flour
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing and sautéing)
Instructions:
- Heat a small amount of olive oil in a skillet and sauté the chopped onion and garlic until softened and fragrant. Allow them to cool.
- In a bowl, combine the flour and salt.
- Mix in the cooled onion and garlic mixture, then gradually add water until a dough forms.
- Knead the dough until smooth, shape it into a small loaf, and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 25-30 minutes or until the bread is firm and golden.
This bread captures the robust flavors of onion and garlic, staples in the ancient Egyptian diet. It has a rich, savory taste that enhances any meal. This recipe lets you enjoy the taste and essence of ancient Egyptian bread and their appreciation for simple, flavorful ingredients.
Sour Grape Bread
Sour grapes, used in ancient Egypt both as food and a source of acidity for flavor, bring a tangy element to this rustic bread. This bread combines grapes with whole grains, offering a unique blend of sweetness and tartness, perfect for pairing with meats or cheeses.
Ingredients:
- 1½ cups emmer or barley flour
- ½ cup sour grapes, halved and seeded
- ½ tsp salt
- 1 tsp honey (optional)
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a bowl, combine the flour and salt.
- Add the sour grapes and honey, if desired, to balance the tartness. Gradually add water, mixing until a soft dough forms.
- Knead the dough until smooth, then shape it into a loaf and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 30-35 minutes or until the bread is firm and golden.
This sour grape bread offers a delicate balance of tart and sweet flavors, ideal for enhancing any meal. The juicy grapes add bursts of flavor to the bread, transporting you to ancient Egyptian tables where seasonal ingredients were celebrated.
Fenugreek and Herb Bread
Fenugreek was cherished for its medicinal properties in ancient Egypt and was often used in cooking. This recipe combines fenugreek seeds with fresh herbs to create a savory, aromatic bread with earthy flavors. It’s perfect for dipping in olive oil or enjoying alongside hearty dishes.
Ingredients:
- 2 cups emmer or spelt flour
- 1 tsp fenugreek seeds, lightly crushed
- 1 tbsp fresh rosemary or thyme, chopped
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a large bowl, combine the flour, fenugreek seeds, herbs, and salt.
- Gradually add water to form a dough, kneading it until smooth and elastic.
- Shape the dough into a round loaf and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 25-30 minutes or until golden brown and fragrant.
The aroma of fenugreek and fresh herbs infuses the bread with a warm, rustic flavor, perfect for an ancient Egyptian-inspired meal. This bread, with its herbal notes, brings a touch of Egypt’s reverence for both flavor and health benefits to your table.
Spiced Beer Bread
Ancient Egyptians were known to enjoy beer as a staple beverage, and it was often incorporated into their cooking. This bread uses beer as a liquid base, which not only adds flavor but also helps to create a slightly airy texture. Caraway seeds add an earthy warmth, making this bread delicious on its own or with savory spreads.
Ingredients:
- 1½ cups emmer or barley flour
- 1 cup ancient-style beer (or substitute with low-alcohol beer for authenticity)
- 1 tsp caraway seeds
- ½ tsp salt
- Olive oil (for greasing)
Instructions:
- In a bowl, mix the flour, caraway seeds, and salt.
- Gradually add the beer, stirring to create a dough. Knead until the dough becomes smooth and slightly sticky.
- Shape the dough into a round loaf and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 25-30 minutes, or until the loaf is firm and golden.
The beer brings a subtle maltiness to the bread, while the caraway seeds add a hint of spice. This bread is light, flavorful, and provides a small taste of the culinary ingenuity of ancient Egypt, where beer was a significant part of both the diet and daily life.
Chickpea Flour Bread
Chickpeas were a vital source of protein in ancient Egyptian diets. This bread is made primarily from chickpea flour, creating a gluten-free option that is both hearty and nutritious. This bread can be served warm with dips or alongside stews for a satisfying meal.
Ingredients:
- 1½ cups chickpea flour
- ½ tsp salt
- 1 tsp cumin (or other spices of choice)
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a mixing bowl, combine the chickpea flour, salt, and cumin.
- Gradually add water, stirring until a smooth batter forms. The batter should be thick but pourable.
- Grease a skillet or frying pan with olive oil and heat over medium heat.
- Pour a ladleful of the batter into the hot skillet, spreading it into a round shape.
- Cook for 3-4 minutes on each side until golden brown and cooked through.
Chickpea flour bread has a nutty flavor and a firm texture, making it an excellent accompaniment to various dishes. This recipe connects you to the resourcefulness of ancient Egyptians who utilized local legumes to create nutritious foods, showcasing the importance of chickpeas in their diet.
Cinnamon and Almond Bread
This sweet bread incorporates cinnamon and almonds, ingredients that were valued for their flavor and health benefits in ancient Egypt. This bread can be enjoyed as a breakfast treat or a light dessert, and its delightful aroma will fill your kitchen.
Ingredients:
- 2 cups emmer or barley flour
- ½ cup almond flour
- 1 tsp cinnamon
- 1 tsp honey (optional)
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a bowl, combine the emmer flour, almond flour, cinnamon, and salt.
- If using honey, mix it into the water before adding to the dry ingredients.
- Gradually add the water, stirring to form a dough. Knead until smooth and slightly sticky.
- Shape the dough into a round loaf and place it on a greased baking sheet.
- Bake at 350°F (175°C) for 30-35 minutes or until golden and firm.
This cinnamon and almond bread offers a warm, comforting flavor profile that highlights the sweetness of honey and the nuttiness of almonds. Its rich taste and pleasant aroma evoke the hospitality of ancient Egyptian culture, where sweet breads were often enjoyed in community gatherings.
Herb and Spinach Bread
Ancient Egyptians revered fresh herbs and vegetables, incorporating them into their daily meals. This recipe uses spinach and a mix of herbs to create a vibrant, nutrient-rich bread that can be served as a side dish or enjoyed on its own.
Ingredients:
- 2 cups whole wheat flour
- 1 cup fresh spinach, finely chopped
- 1 tbsp fresh dill or parsley, chopped
- ½ tsp salt
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a bowl, combine the whole wheat flour, chopped spinach, herbs, and salt.
- Gradually add water, mixing until a dough forms. Knead until the dough is smooth and elastic.
- Shape the dough into a small loaf and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 25-30 minutes or until golden brown and firm.
The herb and spinach bread is fragrant and delicious, making it a great accompaniment to soups, stews, or salads. This recipe reflects the ancient Egyptians’ connection to their land and their appreciation for fresh, healthy ingredients, showcasing how simple herbs and vegetables can transform basic bread into a flavorful experience.
Olive Oil and Herb Flatbread
Flatbreads were a staple in ancient Egyptian diets, often enjoyed with dips, spreads, or as an accompaniment to meals. This recipe uses olive oil and fresh herbs to create a flavorful flatbread that’s perfect for snacking or serving alongside dips like hummus or baba ganoush.
Ingredients:
- 2 cups whole wheat flour
- ½ tsp salt
- 3 tbsp olive oil (plus extra for brushing)
- ¾ cup warm water
- 1 tbsp fresh thyme or oregano, chopped
Instructions:
- In a bowl, mix the whole wheat flour, salt, and fresh herbs.
- Gradually add the warm water and olive oil, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Divide the dough into small balls and roll each into a thin circle.
- Heat a skillet over medium-high heat. Cook each flatbread for 2-3 minutes on each side until golden and puffed. Brush lightly with olive oil while cooking.
This olive oil and herb flatbread is fragrant and slightly crispy, providing a delightful contrast to creamy dips. Its simplicity mirrors the ancient Egyptians’ love for fresh, accessible ingredients, making it a versatile addition to any meal.
Spelt and Honey Bread
Honey was revered in ancient Egypt, not only as a sweetener but also for its medicinal properties. This spelt bread, subtly sweetened with honey, is perfect for breakfast or as a snack, embodying the sweet and wholesome flavors of ancient Egyptian baking.
Ingredients:
- 2 cups spelt flour
- 1 tsp honey
- ½ tsp salt
- 1 tsp baking powder
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking pan with olive oil.
- In a mixing bowl, combine the spelt flour, baking powder, and salt.
- In a separate bowl, mix the honey with the warm water until dissolved.
- Gradually add the honey water to the dry ingredients, mixing until a dough forms.
- Shape the dough into a loaf and place it in the greased pan.
- Bake for 30-35 minutes or until the top is golden and the bread sounds hollow when tapped.
This spelt and honey bread has a slightly sweet flavor and a dense, satisfying texture. It reflects the ancient Egyptians’ appreciation for the natural sweetness of honey, making it a delicious way to enjoy their culinary heritage.
Barley and Lentil Bread
Barley and lentils were both staple ingredients in ancient Egyptian diets, providing essential nutrients. This hearty bread combines the two, creating a nutritious option that is rich in protein and fiber, perfect for a filling meal or snack.
Ingredients:
- 1 cup barley flour
- 1 cup lentil flour (or finely ground cooked lentils)
- ½ tsp salt
- 1 tsp cumin or coriander (optional)
- ¾ cup water
- Olive oil (for greasing)
Instructions:
- In a bowl, combine the barley flour, lentil flour, salt, and spices if using.
- Gradually add water, stirring until a dough forms. Knead the dough until it becomes smooth and pliable.
- Shape the dough into a round loaf and place it on a greased baking sheet.
- Bake at 375°F (190°C) for 30-35 minutes, or until the bread is firm and golden.
The barley and lentil bread has a hearty, nutty flavor that showcases the ancient Egyptians’ resourcefulness in using local ingredients. This bread not only nourishes the body but also connects you to the ancient traditions that shaped their culinary landscape.
Note: More recipes are coming soon!