I tried 2600-year-old bread at an 'ancient' village in Scotland
We follow the smoke to the first of the semi-open huts, where we're met by one of Hanby's colleagues, who's flattening and cooking blini-sized pieces of bread over the fire. They're made from emmer, an ancient grain, which would have been ground down to a fine flour with two stones and brute force. Another group member tries his hand with the crude mortar and pestle while we're given the rundown on the intricacies - or lack thereof - of an Iron Age kitchen. Piping-hot servings of flatbread topped with homemade cheese are passed around. They're so good I'm not even ashamed to go back for seconds.
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