Cuisine
Egyptian
Course
Bread
Total time
1h 50m
Servings
6 flatbreads
Calories
180 kcal
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.
Gather everything
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)
Cook step by step
Instructions
- Proof the yeast
Stir the yeast and sugar into the warm water and let stand for 5-10 minutes, until foamy. - 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. - Knead
Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. - Let rise
Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled. - 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. - 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. - 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.
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