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Aish baladi (traditional whole wheat bread): recipe illustration
Breakfast

Aish baladi (traditional whole wheat bread)

A round, flat whole wheat bread, leavened with natural sourdough starter, baked at high heat so it puffs up into a pocket. It's the everyday bread of Egypt, served with every meal and used as a scoop.

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Ingredients

Ingredients

Optional extras

Instructions

  1. In a large bowl, mix the flour, salt and sugar.
  2. Add the sourdough starter and the lukewarm water, then knead for 10 minutes until you have a soft, smooth dough.
  3. Cover and let rise for 2 hours at room temperature, until the dough has doubled in volume.
  4. Divide into 8 balls and flatten them into discs about 1 cm thick.
  5. Let rest for 20 minutes under a tea towel.
  6. Preheat the oven to 250 °C with the baking tray inside, then bake the breads for 6 to 8 minutes, until they puff up into pockets.
  7. Take the breads out and let them cool under a tea towel to keep them soft.

Variations and tips

White version. Replace half the whole wheat flour with white flour for a lighter bread.

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Original Ecomely recipe.