{"id":71093,"date":"2022-04-10T12:06:04","date_gmt":"2022-04-10T10:06:04","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/aish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour\/"},"modified":"2026-06-11T10:05:26","modified_gmt":"2026-06-11T08:05:26","slug":"aish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/aish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour\/","title":{"rendered":"Aish baladi: the recipe for Egyptian flatbread with wholemeal flour"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-11455\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?w=938&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?resize=768%2C1023&amp;quality=75&amp;ssl=1 768w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Aish baladi is Egypt&#8217;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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rustic, supple and nutritious, this Egyptian bread can be served with <a href=\"https:\/\/dumplingsandmore.fr\/post\/ful-medames\/\" target=\"_blank\" data-type=\"post\" data-id=\"12529\" rel=\"noreferrer noopener\">ful medames<\/a>, <a href=\"https:\/\/dumplingsandmore.fr\/post\/taameya\/\" target=\"_blank\" data-type=\"post\" data-id=\"11466\" rel=\"noreferrer noopener\">taameya<\/a>, <a href=\"https:\/\/dumplingsandmore.fr\/post\/haydari-le-mezze-turc-cremeux\/\" target=\"_blank\" data-type=\"post\" data-id=\"36208\" rel=\"noreferrer noopener\">mezze<\/a>, stews or grilled meats. Its name already says a lot about its importance: in Egypt, &#8220;aish&#8221; means life, while &#8220;baladi&#8221; refers to what is local, popular, of the country. <\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#quest-ce-que-laish-baladi\">What is aish baladi?<\/a><\/div><div><a href=\"#pourquoi-laish-baladi-est-il-si-important-en-egypte\">Why is aish baladi so important in Egypt?<\/a><\/div><div><a href=\"#comment-reussir-un-aish-baladi-bien-gonfle\">How to make a well-inflated aish baladi?<\/a><\/div><div><a href=\"#avec-quoi-servir-laish-baladi\">What to serve aish baladi with?<\/a><\/div><div><a href=\"#comment-conserver-laish-baladi\">How to store aish baladi?<\/a><\/div><div><a href=\"#pourquoi-le-nom-aish-baladi-our-ce-pain-plat-egyptien\">Why the name Aish Baladi or this Egyptian flatbread?<\/a><\/div><div><a href=\"#quest-ce-qui-distingue-le-aish-baladi-des-autres-pains-de-la-region\">What sets Aish Baladi apart from other breads in the region?<\/a><\/div><div><a href=\"#f\">FAQ: 5 frequently asked questions about Aish Baladi<\/a><div><div><a href=\"#quest-ce-que-laish-baladi-1\">What is aish baladi?<\/a><\/div><div><a href=\"#quelle-est-la-difference-entre-aish-baladi-et-pita\">What is the difference between aish baladi and pita?<\/a><\/div><div><a href=\"#pourquoi-mon-aish-baladi-ne-gonfle-pas\">Why is my aish baladi not swelling?<\/a><\/div><div><a href=\"#avec-quoi-manger-laish-baladi\">What to eat aish baladi with?<\/a><\/div><div><a href=\"#peut-on-congeler-laish-baladi\">Can you freeze aish baladi?<\/a><\/div><\/div><\/div><\/div><\/nav><\/div>\n\n\n\n<h2 id=\"quest-ce-que-laish-baladi\" class=\"wp-block-heading\">What is aish baladi?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.  <\/p>\n\n\n\n<h2 id=\"pourquoi-laish-baladi-est-il-si-important-en-egypte\" class=\"wp-block-heading\">Why is aish baladi so important in Egypt?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In ancient Egypt, <a href=\"https:\/\/www.metmuseum.org\/perspectives\/food-and-feasts-in-middle-kingdom-egypt?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\">bread and beer<\/a> were already part of the staple diet, thanks in part to the use of cereals such as emmer and barley.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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  <\/p>\n\n\n\n<h2 id=\"comment-reussir-un-aish-baladi-bien-gonfle\" class=\"wp-block-heading\">How to make a well-inflated aish baladi?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<h2 id=\"avec-quoi-servir-laish-baladi\" class=\"wp-block-heading\">What to serve aish baladi with?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<h2 id=\"comment-conserver-laish-baladi\" class=\"wp-block-heading\">How to store aish baladi?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<h2 id=\"pourquoi-le-nom-aish-baladi-our-ce-pain-plat-egyptien\" class=\"wp-block-heading\">Why the name Aish Baladi or this Egyptian flatbread?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In Egypt, and in some Arab countries, the expression &#8220;baladi&#8221; or &#8220;biladi&#8221;, 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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This phenomenon has been particularly important and organized in certain countries, such as <a href=\"https:\/\/dumplingsandmore.fr\/post\/moussaka-la-vraie-recette-grecque\/\" target=\"_blank\" rel=\"noreferrer noopener\">Greece<\/a>, Lebanon or Egypt.  <\/p>\n\n\n\n<h2 id=\"quest-ce-qui-distingue-le-aish-baladi-des-autres-pains-de-la-region\" class=\"wp-block-heading\">What sets Aish Baladi apart from other breads in the region?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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.   <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-11456\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?w=938&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025269-2.jpg?resize=768%2C1023&amp;quality=75&amp;ssl=1 768w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n\n\n<h2 id=\"f\" class=\"wp-block-heading\">FAQ: 5 frequently asked questions about Aish Baladi<\/h2>\n\n\n\n<h3 id=\"quest-ce-que-laish-baladi-1\" class=\"wp-block-heading\">What is aish baladi?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Aish baladi is an Egyptian flatbread prepared with wholemeal flour, water, yeast, salt and a little oil. It swells when baked like pita bread. <\/p>\n\n\n\n<h3 id=\"quelle-est-la-difference-entre-aish-baladi-et-pita\" class=\"wp-block-heading\">What is the difference between aish baladi and pita?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Aish baladi is similar to pita, but it is usually more rustic, made with wholemeal flour and often sprinkled with wheat bran or bulgur.<\/p>\n\n\n\n<h3 id=\"pourquoi-mon-aish-baladi-ne-gonfle-pas\" class=\"wp-block-heading\">Why is my aish baladi not swelling?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The oven is probably not hot enough, or the dough hasn&#8217;t rested enough. You need a very hot plate and a quick cooking at a high temperature. <\/p>\n\n\n\n<h3 id=\"avec-quoi-manger-laish-baladi\" class=\"wp-block-heading\">What to eat aish baladi with?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It is eaten with ful medames, taameya, mezze, grilled meats, stews or salads. It can also be used as sandwich bread. <\/p>\n\n\n\n<h3 id=\"peut-on-congeler-laish-baladi\" class=\"wp-block-heading\">Can you freeze aish baladi?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, it freezes very well. Just reheat it in the oven or pan before serving. <\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-71525\" class=\"wprm-recipe-container\" data-recipe-id=\"71525\" data-servings=\"16\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Aish baladi\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?resize=150%2C150&amp;quality=75&amp;ssl=1 150w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?resize=500%2C500&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?zoom=2&amp;resize=150%2C150&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?zoom=3&amp;resize=150%2C150&amp;quality=75&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"77670\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/aish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour\/p1025276\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?fit=938%2C1250&amp;quality=75&amp;ssl=1\" data-orig-size=\"938,1250\" data-comments-opened=\"1\" data-image-title=\"Aish baladi\" data-image-description=\"&lt;p&gt;Aish baladi&lt;\/p&gt;\n\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?fit=938%2C1250&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/aish-baladi-egyptian-flatbread-with-wholemeal-flour\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"71525\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Aish baladi \u2013 Egyptian flatbread with wholemeal flour<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Aish baladi is an Egyptian flatbread made with wholemeal flour, slightly leavened and baked in a very hot oven to form a pocket like pita bread. Rustic, soft and nourishing, it goes well with ful medames, taameya, mezze, stews and grilled meats. <\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">8<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Resting Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-custom_time wprm-recipe-custom_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">8<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Baking dish, bread, Flatbread, Leavened bread, Street-food, Support<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Egyptian Cuisine<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">16<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">pains<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-71525-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-71525-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"71525\" data-servings=\"16\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">700<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">wholemeal flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baker&#8217;s yeast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cl<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">warm water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">Bulgur<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-71525-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-71525-instructions-container wprm-block-text-normal\" data-recipe=\"71525\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-71525-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">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.<\/div><\/li><li id=\"wprm-recipe-71525-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">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.<\/div><\/li><li id=\"wprm-recipe-71525-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place a baking sheet in the oven and preheat to 260\u00b0C.<\/div><\/li><li id=\"wprm-recipe-71525-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">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.<\/div><\/li><li id=\"wprm-recipe-71525-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bake the buns 4 by 4 and bake for 8 minutes, or until puffed up and turned lightly browned.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-71525-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span class=\"isSelectedEnd\" style=\"display: block;\">For the loaves to rise well, the oven and the tray must be very hot before baking. Avoid overcooking aish baladi: it must remain flexible so that it can be topped or used as a side bread. <\/span><div class=\"wprm-spacer\"><\/div>\n<span class=\"isSelectedEnd\" style=\"display: block;\">Bulgur can be replaced with wheat bran, which is closer to the rustic texture of traditional Egyptian breads.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Aish baladi can be stored in a clean cloth or airtight bag. It can be reheated in a pan or in a low oven. <\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/aish-baladi-egyptian-flatbread-with-wholemeal-flour\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"71525\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fen%2Fpost%2Faish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2022%2F04%2FP1025276.jpg%3Ffit%3D938%252C1250%26quality%3D75%26ssl%3D1&amp;description=Aish+baladi+%E2%80%93+Egyptian+flatbread+with+wholemeal+flour&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"71525\" data-url=\"https:\/\/dumplingsandmore.fr\/en\/post\/aish-baladi-the-recipe-for-egyptian-flatbread-with-wholemeal-flour\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/04\/P1025276.jpg?fit=938%2C1250&amp;quality=75&amp;ssl=1\" data-description=\"Aish baladi \u2013 Egyptian flatbread with wholemeal flour\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Aish baladi is Egypt&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":196513052,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":true},"categories":[14585,12681,14620,12683,12682],"tags":[12710,12687,14622,14621,12713],"class_list":["post-71093","post","type-post","status-publish","format-standard","hentry","category-breads","category-country","category-egypt","category-recipes","category-street-food","tag-bread","tag-dish","tag-greece","tag-lebanon","tag-yeast"],"jetpack-related-posts":[{"id":71673,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/aish-el-saraya-no-bake-oriental-dessert-with-ashta-cream\/","url_meta":{"origin":71093,"position":0},"title":"Aish el saraya: no-bake oriental dessert with ashta cream","author":"dumplingsandmore","date":"16 February 2024","format":false,"excerpt":"Aish el saraya is a no-bake oriental dessert, made of layers of bread or rusks soaked in fragrant syrup, covered with ashta-style milk cream, then decorated with crushed pistachios. Melting, fresh and very fragrant, it is one of those generous desserts that are prepared in advance, especially during Ramadan or\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Aish el saraya","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=350%2C200&quality=75&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=350%2C200&quality=75&ssl=1 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=525%2C300&quality=75&ssl=1 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=700%2C400&quality=75&ssl=1 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=1050%2C600&quality=75&ssl=1 3x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=1400%2C800&quality=75&ssl=1 4x"},"classes":[]},{"id":77801,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-tapalapa-the-four-flour-bread\/","url_meta":{"origin":71093,"position":1},"title":"Senegalese Tapalapa: the four-flour bread","author":"dumplingsandmore","date":"5 February 2020","format":false,"excerpt":"Tapalapa is a traditional bread from West Africa, very popular in Senegal, Gambia and Guinea. Denser than a classic baguette, it is prepared with a mixture of flours: wheat, millet, corn and cowpeas. Its crust is crispy, its crumb is nutritious, slightly rustic, and its taste is reminiscent of country\u2026","rel":"","context":"In &quot;Breads&quot;","block_context":{"text":"Breads","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/breads\/"},"img":{"alt_text":"Tapalapa \u2013 Senegalese bread with four flours","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_6c0b7885522d482db82a7403badacbab-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71729,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/banh-chuoi-nuong-vietnamese-banana-and-coconut-milk-cake\/","url_meta":{"origin":71093,"position":2},"title":"B\u00e1nh chu\u1ed1i n\u01b0\u1edbng: Vietnamese banana and coconut milk cake","author":"dumplingsandmore","date":"5 February 2020","format":false,"excerpt":"B\u00e1nh chu\u1ed1i n\u01b0\u1edbng is a Vietnamese baked dessert, prepared with ripe bananas, stale bread or sandwich bread, coconut milk, condensed milk, sugar and sometimes butter. Its texture is somewhere between cake, flan and bread pudding. B\u00e1nh chu\u1ed1i n\u01b0\u1edbng is a Vietnamese cake with banana and coconut milk, melting, fragrant and\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"B\u00e1nh chu\u1ed1i n\u01b0\u1edbng - Banana bread cake - Vietnamese recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_c96d601e2e36453aa178f8ceb2f27609-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71047,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/tunisian-mtabga-the-tomato-harissa-stuffed-pancake\/","url_meta":{"origin":71093,"position":3},"title":"Tunisian Mtabga: the tomato-harissa stuffed flatbread","author":"dumplingsandmore","date":"1 October 2021","format":false,"excerpt":"Mtabga is a Tunisian stuffed flatbread, generous and spicy, prepared with a semolina-based dough and a stuffing flavored with tomato, onion, garlic, harissa, chili pepper and tabel-karouia. Associated with southern Tunisia and often the Gafsa region, it is one of those simple, nourishing street-food recipes that are deeply rooted in\u2026","rel":"","context":"In &quot;Breads&quot;","block_context":{"text":"Breads","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/breads\/"},"img":{"alt_text":"Mtabga","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022934-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022934-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022934-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022934-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":60518,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/pan-bagnat-the-authentic-nice-sandwich-between-bread-in-oil-and-mediterranean-flavours\/","url_meta":{"origin":71093,"position":4},"title":"Pan Bagnat: the authentic sandwich from Nice between bread in oil and Mediterranean flavours","author":"dumplingsandmore","date":"11 July 2025","format":false,"excerpt":"Sun, sea and black olives. If there was a sandwich to represent the Mediterranean, it would undoubtedly be the pan bagnat. This great classic of Ni\u00e7oise cuisine combines a solidly structured Ni\u00e7oise salad between two halves of a round bread soaked in olive oil. Pan bagnat is not a \"tuna\u2026","rel":"","context":"In &quot;Pays&quot;","block_context":{"text":"Pays","link":"https:\/\/dumplingsandmore.fr\/post\/category\/pays\/"},"img":{"alt_text":"Pan Bagnat","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2025\/07\/P1091054.webp?resize=350%2C200&quality=75&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2025\/07\/P1091054.webp?resize=350%2C200&quality=75&ssl=1 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2025\/07\/P1091054.webp?resize=525%2C300&quality=75&ssl=1 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2025\/07\/P1091054.webp?resize=700%2C400&quality=75&ssl=1 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2025\/07\/P1091054.webp?resize=1050%2C600&quality=75&ssl=1 3x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2025\/07\/P1091054.webp?resize=1400%2C800&quality=75&ssl=1 4x"},"classes":[]},{"id":71639,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/bolivian-cunape-naturally-gluten-free-cassava-and-cheese-bread\/","url_meta":{"origin":71093,"position":5},"title":"Bolivian Cu\u00f1ape: Naturally Gluten-Free Cassava and Cheese Bread","author":"dumplingsandmore","date":"15 November 2023","format":false,"excerpt":"Cu\u00f1ape, or cu\u00f1ap\u00e9, is a Bolivian bread with cheese and cassava starch. Moist, slightly elastic and naturally gluten-free, it is prepared with a few simple ingredients: cassava starch, cream cheese, egg, butter, milk, salt and baking powder. Native to eastern Bolivia, particularly associated with the Santa Cruz region, cu\u00f1ape is\u2026","rel":"","context":"In &quot;Recettes&quot;","block_context":{"text":"Recettes","link":"https:\/\/dumplingsandmore.fr\/post\/category\/recettes\/"},"img":{"alt_text":"Cu\u00f1ape","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/11\/P1054649.jpg?resize=350%2C200&quality=75","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/11\/P1054649.jpg?resize=350%2C200&quality=75 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/11\/P1054649.jpg?resize=525%2C300&quality=75 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/11\/P1054649.jpg?resize=700%2C400&quality=75 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/11\/P1054649.jpg?resize=1050%2C600&quality=75 3x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/11\/P1054649.jpg?resize=1400%2C800&quality=75 4x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/71093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/users\/196513052"}],"replies":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/comments?post=71093"}],"version-history":[{"count":2,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/71093\/revisions"}],"predecessor-version":[{"id":76885,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/71093\/revisions\/76885"}],"wp:attachment":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media?parent=71093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/categories?post=71093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/tags?post=71093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}