Aish baladi – Egyptian flatbread with wholemeal flour
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.
Pour: 16 pains
Ingredients
- 700 g wholemeal flour
- 1 tbsp baker's yeast
- 60 cl warm water
- 1 tbsp salt
- 1 tbsp oil
- Bulgur
Préparation
- 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.
Notes
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.
Bulgur can be replaced with wheat bran, which is closer to the rustic texture of traditional Egyptian breads.
Aish baladi can be stored in a clean cloth or airtight bag. It can be reheated in a pan or in a low oven.
