Part 6/9:
In attempting to recreate the Roman flatbread, the host begins by gathering the required ingredients. The dough consists of a mix of whole wheat flour, water, olive oil, honey, and a sourdough starter. Unlike traditional bread making, this dough should remain flatter rather than puffed up, resembling a modern personal pizza rather than a lofty bread loaf.
As the dough rises, transforming (without the typical kneading process), the host reflects upon the impressive history of bread-making and baking in Pompeii. Due to the eruption of Mount Vesuvius, many baking artifacts have been preserved, allowing for deeper insights into Roman food practices.