Thanks to archaeological footprints and paintings, he has known, for example, that they introduced the dough into long tapered molds and that the bread was cooked in furnaces or open vessels.

On the contrary, the analysis of the organic matter found in the old furnaces and molds concluded that they used the wheat variety called Emmer, which is currently very uncultivated. Result: well cooked and elongated, tasty, low in gluten and easy to digest