Roomali Roti is also very good
[EDIT] which are fungi anyway, incidentally
Which, IMHO, is a fine thing! Bake where you are.
The local strains that led to so many wonderful tasting breads and beers have been lost.
I'd be as interested in learning how the local strains of yeast have changed over those intervening 4,500 years, as seeing he a good result trying to bake from what he retrieved.
It is basically about all the life around us that we don't notice, from microbes to insects, etc.
He had a section where he talked about the yeast we use for wine production coming originally from wasps who land on the grapes.
And also a section where they had 20 or so bakers from different regions each use the same initial sour dough
starter and then agree to feed it for like 6 months or something and at the end they all got together and each baker made a loaf of bread using their sour dough culture. The purpose of the experiment was to see how the local environment affected what grew in the starters and how that would affect taste.
I thought it was a super interesting book.