4Wheat – The Foundation of Better Bread
Wheat was another very important grain in ancient Greece. It was more expensive than barley, but it produced softer and better-quality bread.
Wheat flour was also used to make porridge, flatbreads, simple cakes, and early forms of pancakes or biscuits. Wealthier families usually had more access to wheat products than poor farmers.
As farming and trade improved, wheat became more common and helped shape Greek cooking.
Worth knowing: Wheat was often connected with better-quality bread and more comfortable living.
