How to Cook Pizza on a Shield Like a 600 BC Persian Soldier | Ancient Recipes with Sohla

Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here: http://histv.co/ancientrecipes Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel. Pizza has been around for so long it’s impossible to pinpoint the exact origins. In this episode, Sohla El-Waylly tries to recreate one of the coolest ancient versions of pizza just how 6th century BCE Persian soldiers would have made it: on their shields! #AncientRecipes Recipe for Nan-e Barbari: For the dough: 1 1/5 cups lukewarm water 1/2 cup beer yeast 2 cups whole wheat flour 2 teaspoons of salt For the glaze: 2 teaspoons of whole wheat flour 1/2 teaspoon of olive oil 1/3 cup of water For the toppings: 1/2 cup of halloumi 1/2 cup of dates Directions: 1. Mix all of the dough ingredients together until well combined into a sticky dough. 2. Knead the dough until it is a smooth, fairly soft dough. 3. Put the dough on a lightly oiled shield. Cover the shield with a towel & let the dough proof for 1 hour. 4. Transfer the dough to a lightly floured surface. Gently deflate the dough & divide it into two pieces. Shape the pieces into a rough log about 9” long. Tent with a damp cloth and proof for another 30 minutes. 5. Preheat the oven to 450 F. 6. Combine the glaze ingredients in a small saucepan and bring to a boil. 7. Once boiling, continue cooking over medium heat stirring constantly until the glaze thickens & coats the spoon - around a minute. 8. Remove the glaze from the heat and set aside to cool enough to handle. 9. Place the shield in the oven to preheat it. 10. Deflate the dough. Use your fingers to press 5 lengthwise grooves into the dough without cutting through the dough. 11. Spread the glaze on each dough, rubbing it all over. 12. Put the dough on the preheated shield. Bake for about 7-8 minutes. 13. Flip the dough, add the dates & halloumi. Bake for another 7-8 minutes. Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows: http://histv.co/SubscribeHistoryYT Check out exclusive The HISTORY Channel content: History Newsletter - https://histv.co/newsletter Website - https://histv.co/History Facebook - https://histv.co/Facebook Twitter - https://histv.co/Twitter Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today. http://histv.co/ancientrecipes Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel. The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming. CREDITS Host Sohla El-Waylly Created By Brian Huffman Executive Producers Sarah Walker Brian Huffman Jon Erwin Executive Producer Sohla El-Waylly Co-Producer John Schlirf Writer Jon Erwin Historian - Scripts Ken Albala Post-Production Supervisors Jon Erwin John Schlirf Editor John Schlirf Colorist John Schlirf Mixer Tim Wagner Manager, Rights & Clearances Chris Kim Executive Creative Director, A+E Networks Tim Nolan VP, Marketing Production, A+E Networks Kate Leonard VP, Brand Creative, History Matt Neary Music Courtesy of Extreme Music A+E Signature Tracks Additional Footage & Photos Courtesy of Getty Images Alamy Pond5 Wikimedia