This week we had fun making different breads in the longhall and the new Iron Age oven in the roundhouse. Lee’s naan bread cooked very well on a skillet over some hot embers in the hall. The oven in the roundhouse still has a bit of moisture in the structure to steam off, but when the fire was moved to one side, the oven floor was over 210 degrees. Martin’s unleavened flatbread cooked very well on that floor, with just a few minutes per side. By the time his small loaf went in, the temperature had dropped a bit and it took longer than expected, but when sliced open, you could see that it had risen well.