Aish Baladi - Egyptian Bread
Aish Baladi is one of the most important breads in Egyptian cuisine, similar to pita bread but made from whole wheat flour. Its name comes from the Arabic phrase meaning 'bread of life,' as it plays a fundamental role in the daily diet of Egyptians. The puffing baking technique results in a hollow interior, making it perfect for stuffed sandwiches or dipping. Ancient Egyptians also baked similar breads, and the recipe has been passed down through generations, remaining unchanged to this day.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, dry yeast, and sugar. Let it stand for 10 minutes, until the yeast becomes foamy.
2
In a large bowl, mix together the whole wheat flour and salt.
3
Pour in the yeast mixture and start kneading the dough until it becomes smooth and elastic (about 10-15 minutes).
4
Cover with a clean kitchen towel and let it rise in a warm place for about 1.5 hours, or until doubled in size.
5
Divide the dough into 6-8 equal portions, then shape them into round discs, about 1 cm thick.
6
Sprinkle semolina on your work surface, then place the shaped bread rounds on it. Let rest for another 30 minutes.
7
Preheat the oven to 482°F (250°C), and place a baking stone or baking sheet on the middle rack.
8
Place the breads on the hot baking stone or baking sheet, and bake them for 6-8 minutes, until they puff up and turn golden brown.
9
Remove the breads and let them cool on a wire rack. Serve fresh, with vegetables or dips.
