Description
Aish Baladi is a traditional Egyptian whole wheat flatbread known for its soft, fluffy texture and slightly nutty flavor from cracked wheat bran.
Ingredients
Scale
- 2 1/2 cups Whole wheat flour
- 1/2 tbsp Active dry yeast
- 2 tsp Sugar
- 1/2 tbsp Salt
- 1/2 tbsp Oil
- 1/4 cup Cracked wheat bran
- 1 1/4 cup Warm water (more or less as needed to make the dough)
Instructions
- In a large mixing bowl or stand mixer bowl, combine about 1 cup of warm water with sugar and active dry yeast. Stir well, then cover with a kitchen towel and let sit for 10 minutes or until the mixture becomes frothy and bubbly.
- Add half of the whole wheat flour (about 1 1/4 cup) to the yeast mixture and stir with a spoon. Cover the bowl again and let it proof in a warm place for 30 minutes until bubbly and frothy.
- After proofing, add the remaining flour, salt, and oil to the bowl. Knead the dough by hand or with a mixer for at least 10 minutes until it becomes very soft and no longer sticky.
- Cover the dough again with a towel and let it rise in a warm place for about 1 hour or until it doubles in size.
- Once doubled, divide the dough into 8 equal-sized balls.
- Cut 8 sheets of parchment paper about 10 inches wide. Sprinkle about 1 teaspoon of cracked wheat bran on each sheet and place a dough ball on top of the bran.
- Sprinkle some cracked wheat bran over the dough ball and roll it out with a rolling pin into an even circle less than 1/4 inch thick.
- Place the rolled dough along with its parchment paper on a baking sheet. Repeat for each ball of dough.
- Cover the shaped flatbreads and let them rest for about 30 minutes to relax and slightly rise.
- Preheat your oven to 500°F (260°C) and place a pizza stone inside while it heats.
- Using a pizza peel or a long-handled ladle, carefully transfer one rolled flatbread with its parchment paper onto the hot pizza stone. Bake for 6 to 7 minutes until the bread puffs up and is cooked through.
- Remove the baked flatbread carefully and place it on a cooling rack for 5 minutes before serving to maintain its soft texture.
Notes
- This bread pairs well with a variety of dishes.
- Store any leftovers in an airtight container.
- Prep Time: 2 hours
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 flatbread
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg