Aish Baladi (Egyptian Whole Wheat Pocket Bread)

Aish baladi is Egypt’s everyday bread, a whole wheat flatbread that puffs into a hollow pocket in a blazing hot oven. Warm and slightly nutty, it’s the bread Egyptians use to scoop up everything from ful medames to salads.

Ingredients

• 2 cups whole wheat flour
• 1 cup bread flour, plus extra for dusting
• 1 tbsp active dry yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 1/4 cups warm water
• 1 tbsp bran or cracked wheat, for dusting (optional, traditional)

Instructions

1. Proof the yeast
   Stir the yeast and sugar into the warm water and let stand for 5-10 minutes, until foamy.
2. Mix the dough
   Combine the whole wheat flour, bread flour, and salt in a large bowl. Pour in the yeast mixture and stir until a shaggy dough forms.
3. Knead
   Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
4. Let rise
   Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
5. Shape the rounds
   Divide the dough into 6 pieces and roll each into a 6-inch round about 1/4 inch thick. Rest, covered, for 20 minutes.
6. Bake hot and fast
   Preheat the oven with a baking stone or heavy sheet pan to 500°F (260°C). Bake the rounds for 4-5 minutes, until puffed and lightly browned.
7. Cool and store
   Let the bread cool briefly on a rack; the pocket will stay as it cools. Wrap in a towel to keep soft.

Split each loaf while warm to open the pocket for stuffing.