Ticia Verveer’s Archaeological Bakings: Ezekiel’s Bread

This bread is easy to make and needs only a single rise. The following recipe was inspired by the ancient Hebrew recipe God instructed Ezekiel to bake, Ezekiel 4:9. I learned the following recipe from my grandmother and altered it into my version of Ezekiel’s bread. I started making pita (small bread)  from the dough but you are free to make one large bread. It is truly delicious and very filling. As history is part of our identity so is food. Recipes are about history, cultural heritage, and tradition. It makes me happy when the scent of home-cooked food blends with history.




Mix the dry ingredients. Add the olive oil and water and beat the ingredients with a large (wooden) spoon. As it is batter bread it needs no kneading whatsoever.

When the dough is formed put it in an oiled bowl and allow it to rest (rise) for two hours.


Knead again. Cut the dough and shape into the size of pita bread.


I bake the bread on a baking sheet (add baking paper sheetin my electric oven.  I preheat the oven on 200 degrees Celcius.

Bake the pita bread at 190 degrees Celsius for 10 minutes until  golden brown.

I hope you will enjoy it, as much as I did baking it.



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