Snacks & baking

Esh

Sourdough flatbread originating from Egypt and widely eaten in Chad, where it is served with saucy dishes. Its crumb is dense and soft, its crust lightly golden.

45 min
4 servings
Advanced
Budget-friendly
🇹🇩 Chad

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Ingredients

Spices & seasoning

Nigella seeds (optional)

On the side

Meat sauce or stew

Nutrition facts

470 kcal per serving

Protein: 17.2 g
Carbohydrates: 85.9 g
of which sugars: 3 g
Fat: 4.7 g
Fiber: 4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Dissolve the yeast and sugar in a little lukewarm water and let it rest for 5 minutes until the mixture foams.
In a large bowl, mix the flour and salt, then make a well in the centre.
Pour in the yeast, the oil and the lukewarm water gradually, then knead until you get a soft, non-sticky dough.
Cover and let it rise for 1 hour in a warm place, until the dough has doubled in volume.
Punch the dough down and divide it into 4 balls. Roll each one out into a disc about 1 cm thick.
Let the discs rest for 15 minutes, then cook them dry in a very hot pan or on a griddle, 2 to 3 minutes per side, until they puff up and turn golden in spots.
Keep the esh warm under a tea towel before serving.