Bread crumbs have been found in Jordan which are 14,000 years old. Analyzing the crumbs, the recipe has been reconstructed: flour from wild wheat and wild barley as well as roots of water plants are mixed to make a dough; this is baked then on hot stones around a fire. The recipe is 5,000 years older than that of a Turkish bread which uses domesticated wheat and barley as well as chick peas and lentils.