
© Reuters/Tim WimborneA baker wraps a loaf of bread in paper in his North Sydney Bakery September 18, 2007. Starch grains found on 30,000-year-old grinding stones suggest that prehistoric man may have dined on an early form of flat bread, contrary to his popular image as primarily a meat-eater.
Starch grains found on 30,000-year-old grinding stones suggest that prehistoric man may have dined on an early form of flat bread, contrary to his popular image as primarily a meat-eater.
The findings, published in the
Proceedings of the National Academy of Sciences (PNAS) journal on Monday, indicate that Palaeolithic Europeans ground down plant roots similar to potatoes to make flour, which was later whisked into dough.
"It's like a flat bread, like a pancake with just water and flour," said Laura Longo, a researcher on the team from the Italian Institute of Prehistory and Early History.
"You make a kind of pita and cook it on the hot stone," she said, describing how the team replicated the cooking process. The end product was "crispy like a cracker but not very tasty," she added.
The grinding stones, each of which fit comfortably into an adult's palm, were discovered at archaeological sites in Italy, Russia and the Czech Republic.