Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It's rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread. From naan in Afghanistan and India to the tortilla in Central and South America, the flatbread has been produced just about everywhere
The Message: We don't need a museum to conserve varieties, what we want is to grow them: Johan Sward, Ashim Vestre Farm
Signaling with a flatbread oven. Oslo: 2016
Stories from Records, Forest Rye: Finland: 2013, Barley St Petersberg; 1936, Lykov Rye, Suthern Siberia: 1936
Future Farmers: 2015 Currently, group members are combining their interests in what they call a Flatbread Society sea journey, a seven-year project loosely based in Oslo. In the Swedish port, the group has launched several projects, including gathering ancient non-GMO grains that have fallen out of use and constructing community ovens where people may bake the traditional, long-lasting Norwegian flatbread. The ovens, explained Franceschini, have already taken on a creative life of their own, as many in Oslo’s immigrant community — including many from the Middle East — recognized the basic hive shape from their own cultures. The next phase of the project will begin next October and involves sailing from Oslo to the Middle East. Stopping in London, as well as various points in Europe, the journey will transport scientists and farmers, along with their grains, re-creating ancient routes. “We’re taking the seeds we’ve grown back to their origins,” explained Swaine, noting that even though those origins are contested, it is likely that wheat — like most agriculture — spread north from the Middle East.
The Seeds, Seeds and Crops
The Boat, Seed Boxes, Seed Capsules, Seed Preservation
The Voyage, Boat Icons