Aish Baladi (Egyptian Whole Wheat Flatbread)

🧂 Ingredients

• 400 g Whole wheat flour(Provides the characteristic nutty flavor and texture.)
• 100 g All-purpose flour(Helps with dough elasticity and a slightly softer crumb.)
• 7 g Instant dry yeast(Or 2.25 tsp active dry yeast, proofed first.)
• 1 tsp Salt(Enhances flavor and controls yeast activity.)
• 300-320 ml Warm water(Approximately 1.5 cups. Temperature should be around 40-45°C (105-115°F).)

👨‍🍳 Instructions

1. 1

   Activate Yeast (if using active dry): In a small bowl, combine the yeast with 50ml (approx. 1/4 cup) of the warm water and a pinch of sugar (optional). Let stand for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the dry ingredients.

   ⏱️ 5-10 minutes
2. 2

   Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. If using instant yeast, add it here.

   ⏱️ 2 minutes
3. 3

   Form the Dough: Gradually add the remaining warm water (and the foamy yeast mixture if proofed) to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   ⏱️ 5 minutes
4. 4

   Knead the Dough: Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. It should spring back when gently pressed.

   ⏱️ 8-10 minutes
5. 5

   First Rise (Bulk Fermentation): Lightly grease the mixing bowl with a little oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 - 1.5 hours
6. 6

   Divide and Shape: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.

   ⏱️ 5 minutes
7. 7

   Second Rise (Proofing): Cover the dough balls with a clean kitchen towel and let them rest for 15-20 minutes. This relaxes the gluten, making them easier to roll.

   ⏱️ 15-20 minutes
8. 8

   Preheat Oven and Baking Surface: While the dough balls are resting, preheat your oven to its highest setting, ideally 250°C (480°F). If you have a baking stone or steel, place it in the oven during preheating. If not, use a heavy baking sheet turned upside down.

   ⏱️ 30 minutes (for oven preheating)
9. 9

   Shape the Flatbreads: Take one dough ball at a time and flatten it slightly. Roll it out on a lightly floured surface into a circle about 15-20 cm (6-8 inches) in diameter and about 0.5 cm (1/4 inch) thick. Avoid tearing the dough.

   ⏱️ 10 minutes (for all 8)
10. 10

    Bake the Aish Baladi: Carefully place 1 or 2 rolled flatbreads directly onto the preheated baking stone/steel or upside-down baking sheet. Bake for 3-4 minutes. You should see the bread begin to puff up dramatically. Flip the bread once and bake for another 1-2 minutes until lightly golden brown in spots.

    ⏱️ 3-4 minutes per bread
11. 11

    Cool and Store: Immediately remove the baked bread from the oven and wrap it in a clean kitchen towel. This traps steam and keeps the bread soft and pliable. Repeat with the remaining dough balls.

    ⏱️ 1-2 minutes per bread

💡 Pro Tips

• ✓Ensure your oven is as hot as possible for the best puff. A baking stone or steel is highly recommended.
• ✓The dramatic puffing creates a pocket within the bread, which is characteristic of Aish Baladi.
• ✓Traditionally, Aish Baladi was a subsidized staple bread in Egypt, making it accessible to everyone.
• ✓Don't overwork the dough when rolling; be gentle to maintain the structure needed for puffing.

🔄 Variations

• For a lighter bread, substitute some or all of the whole wheat flour with all-purpose flour.
• Add a tablespoon of mixed seeds (like sesame or nigella seeds) to the dough for added flavor and texture.

🥗 Nutrition

Per serving