The research, published in the journal Nature Scientific Reports, provides evidence that early agricultural communities in Upper Mesopotamia were producing sophisticated flatbreads as early as 6400 to 5900 BCE.
The findings focus on archaeological sites in what is today northern Mesopotamia, including areas between modern-day Syria and Turkey, regions historically part of the Assyrian homeland.
Researchers analyzed ceramic fragments known as husking trays, long believed to have played a role in food preparation. Using advanced techniques such as residue analysis and microscopic examination of plant remains, the team confirmed that these vessels were used for baking cereal-based doughs.
The evidence shows that wheat and barley were ground into flour and baked into thick, flat loaves. In some cases, these breads were enriched with animal fats or plant-based oils, suggesting a diverse and developed food culture.
This discovery challenges the assumption that such culinary sophistication developed much later, instead placing its origins in ancient Mesopotamian societies.
The study also highlights the communal nature of food in these early societies. The bread loaves produced in these trays were often large, suggesting they were meant to be shared among groups rather than consumed individually.
Archaeologists believe these practices reflect not only dietary habits but also social organization, where food preparation and consumption played a central role in community life.
Researchers conclude that this bread-making tradition was not a short-lived development but persisted for hundreds of years across a wide region of the Near East. The use of husking trays suggests that this Late Neolithic culinary tradition developed over several centuries, indicating continuity and cultural significance.
