Sasku Flour Bread
from http://www.enotes.com/food-encyclopedia/mesopotamia-ancient

from (YBC 8958 #1)

These recipes also include instructions to make a sort of bread to accompany the fowl dishes. It was made of sifted sasku flour, a sort of semolina, mixed with milk and condimented with siqqu, a salty paste made from fish and crustaceans, akin to the garum of the Romans. It was kneaded "being careful that it remains pliant," and condimented with leek and garlic. Part was formed to line the bottom of the serving plate, and part to make small loaves (sebetu). It was left to rise, and then baked on the bread oven already described.