WNAM REPORT: Anatolia, one of the earliest cradles of settled life, continues to reveal the ancient roots of this tradition through remarkable archaeological discoveries that trace the evolution of bread-making across millennia.
At Konya’s UNESCO-listed site of Çatalhöyük, archaeologists uncovered an 8,600-year-old leavened bread near the remains of a damaged oven, dating to around 6600 BCE one of the oldest ever discovered. Similarly, at Eskişehir’s Küllüoba Mound, experts unearthed what is believed to be the world’s oldest leavened and baked bread, dating back 5,000 years.
Analysis showed traces of emmer wheat and lentils, with evidence suggesting it was baked at around 140 °C and used in a fertility ritual before being buried. Excavations at the Topraktepe (Eirenepolis) Ancient City in Karaman revealed five carbonised loaves dating to the 7th–8th centuries CE, thought to be sacramental breads used in early Christian rituals. Meanwhile, a discovery of a mould with a diamond (baklava) pattern at the Harran ruins in Şanlıurfa, dating back 800 years, offers new insights into medieval bread-making techniques.
These findings illuminate Anatolia’s enduring bread culture, which remains vibrant today. From golden corn bread in the Black Sea region to tandoor bread in Eastern Anatolia and “bazlama” in Central Anatolia, Türkiye’s bread culture continues to thrive, reflecting regional diversity and centuries of tradition. Among the most cherished are pide, the wood-fired flatbread served in countless forms nationwide, and the UNESCO-listed breads lavash and yufka, whose communal preparation remains a treasured part of Anatolian life.
