Aish baladi is Egypt’s most iconic flatbread. Prepared with wholemeal flour, slightly leavened and then baked in a very hot oven, it puffs up when baked like pita bread and forms a perfect pocket to accompany everyday dishes.
Rustic, supple and nutritious, this Egyptian bread can be served with ful medames, taameya, mezze, stews or grilled meats. Its name already says a lot about its importance: in Egypt, “aish” means life, while “baladi” refers to what is local, popular, of the country.
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What is aish baladi?
Aish baladi is an Egyptian flatbread made from wholemeal flour. It resembles pita bread in its round shape and ability to puff up when baked, but it differs from it in its more rustic texture and more pronounced cereal taste.
In Egypt, it accompanies almost every meal. It is torn by hand to catch sauces, vegetables, beans, mezze or pieces of meat. It also serves as the base for many street sandwiches.
Why is aish baladi so important in Egypt?
In ancient Egypt, bread and beer were already part of the staple diet, thanks in part to the use of cereals such as emmer and barley.
Bread also took on special importance in Egypt. It is believed that the first loaves of bread were developed there more than 7,000 years ago, and they were likely quite similar to the ones we are presenting to you today For the flours used at the time, it was rather barley or emmer, a very old plant cultivated for more than 7500 years, very close to durum wheat which was designed by humans by hybridization from emmer, but also from other wild wheats
How to make a well-inflated aish baladi?
To obtain well-puffed loaves, the dough must be sufficiently hydrated and well rested. The oven must also be very hot: it is the thermal shock that allows the bread to swell quickly and form a pocket.
Ideally, you should preheat a baking tray or stone in the oven, then place the loaves in small batches. You should avoid cooking them for too long: they should remain soft, with only a few golden spots.
What to serve aish baladi with?
Aish baladi is the perfect accompaniment to ful medames, Egyptian taameya, baba ganoush, hummus, stews, grilled meats or salads. It can also be used as sandwich bread, filling it with beans, falafel, vegetables, tahini or pickles.
How to store aish baladi?
Aish baladi is best on the same day, when it is still supple and slightly warm. Once cooled, store it in a clean kitchen towel or airtight bag.
To reheat it, put it in a hot pan for a few seconds or a few minutes in a low oven. It can also be frozen and then reheated directly in the oven or pan.
Why the name Aish Baladi or this Egyptian flatbread?
In Egypt, and in some Arab countries, the expression “baladi” or “biladi”, literally from our country, is used to designate products, fruits or vegetables, but also dishes that are very specific to them. It would be difficult to pinpoint precisely when this expression began to be assigned to food in this way, but it can be placed between the end of the 19th century and the beginning of the 20th, between the decline of the Ottoman Empire and the beginning of independence, when the creation of a national identity began to emerge.
This phenomenon has been particularly important and organized in certain countries, such as Greece, Lebanon or Egypt.
What sets Aish Baladi apart from other breads in the region?
While our bread of the day may be reminiscent of other breads in the region such as pita, it differs from them in particular because it is prepared only with wholemeal wheat flour. Bulgur is also sprinkled on top, which gives it an extra texture.
FAQ: 5 frequently asked questions about Aish Baladi
What is aish baladi?
Aish baladi is an Egyptian flatbread prepared with wholemeal flour, water, yeast, salt and a little oil. It swells when baked like pita bread.
What is the difference between aish baladi and pita?
Aish baladi is similar to pita, but it is usually more rustic, made with wholemeal flour and often sprinkled with wheat bran or bulgur.
Why is my aish baladi not swelling?
The oven is probably not hot enough, or the dough hasn’t rested enough. You need a very hot plate and a quick cooking at a high temperature.
What to eat aish baladi with?
It is eaten with ful medames, taameya, mezze, grilled meats, stews or salads. It can also be used as sandwich bread.
Can you freeze aish baladi?
Yes, it freezes very well. Just reheat it in the oven or pan before serving.
Aish baladi – Egyptian flatbread with wholemeal flour
Ingredients
- 700 g wholemeal flour
- 1 tbsp baker’s yeast
- 60 cl warm water
- 1 tbsp salt
- 1 tbsp oil
- Bulgur
Preparation
- Dissolve the yeast in 25 cl of warm water and let it sit for 10 minutes, the time it takes for the yeast to activate. Add 350 g of flour, the rest of the water and mix well. Cover and let stand for 30 minutes in a warm place.
- Stir in the salt and oil and then add the flour gradually to obtain a homogeneous ball of dough. Knead for 10 minutes at low speed. Form the dough into a ball and place it in a previously oiled bowl. Cover and let rest in a warm place for 1h30.
- Place a baking sheet in the oven and preheat to 260°C.
- Punch down the dough and divide it into 16 equal-sized balls and roll them in the bulgur. Roll out each ball of dough to form a circle between 12 and 15 cm in diameter. Place the buns on a sheet of parchment paper, cover and let rise for 30 minutes.
- Bake the buns 4 by 4 and bake for 8 minutes, or until puffed up and turned lightly browned.
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