Step 1: Prepare the Flour Blend

1. In a large bowl, combine the einkorn flour, barley flour, and crushed tiger nuts. If you want a slightly more authentic texture, pulse the flours briefly in a food processor to create a coarser grind — Natufian flour would not have been finely milled.
2. Mix thoroughly so the tiger nuts are evenly distributed. These represent the pulverized tubers found in archaeological analysis and add both starch and subtle sweetness.

Step 2: Form the Dough

1. Slowly add warm water a few tablespoons at a time, mixing with your hands or a wooden spoon.
2. You are aiming for a stiff, dense dough, not soft and elastic like modern bread. It should feel firm and slightly coarse, but hold together when pressed. If it cracks slightly when pressed, that is completely normal — this is closer to a primitive flat cake than a kneaded loaf.
3. Once it holds together, press firmly into a rough ball and let it rest for 10–15 minutes. This allows the coarse grains to hydrate fully.

Step 3: Shape

1. Flatten into a single disc about ¼ inch thick. Keep the edges irregular. Press with your palms rather than rolling thin — prehistoric breads were hand-shaped.
2. If cracks appear around the edges, gently press them back together. Avoid overworking the dough.

Cooking Methods (Choose Your Preferred Method)

Method 1: Oven with Baking Stone (Most Controlled)

1. Preheat oven to 500°F (260°C) with a pizza stone or baking steel inside for at least 45 minutes.
2. Carefully transfer the flatbread directly onto the hot stone. Bake for 8–10 minutes. Flip halfway through if needed.
3. You are looking for: Light blistering, Dry surface, Some browning or mild charring.
4. The bread should not puff dramatically. It should firm up and dry out slightly.

Method 2: Grill with Stone (More Rustic)

1. Preheat a grill to high heat (450–550°F). Place a flat stone or cast iron griddle on the grill grates and allow it to heat thoroughly.
2. Place the flatbread directly on the hot surface. Close the lid and cook 4–5 minutes per side.
3. This method gives you more char and smokiness — closer to hearth-style cooking.

Method 3: Fire Pit or Open Flame (Most Authentic)

1. Build a hardwood fire and allow it to burn down to glowing embers.
2. Place a flat stone near or partially over the coals and allow it to heat fully.
3. Lay the flatbread directly on the heated stone. Cook 4–6 minutes per side.
4. You can also experiment with lightly covering the bread with hot ash for part of the bake to mimic prehistoric ash baking (ensure only clean hardwood ash is used).
5. This method produces the most authentic texture and uneven charring.

Step 4: Rest and Break

1. Remove from heat and allow to cool for several minutes.
2. Do not slice — break it apart by hand. The interior should be dense, slightly chewy, and rustic.