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Aish Baladi – Egyptian Whole Wheat Flatbread Recipe

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Aish Baladi is a traditional Egyptian whole wheat flatbread known for its soft, fluffy texture and slightly nutty flavor from cracked wheat bran. This recipe guides you through creating an authentic homemade version, starting from proofing yeast to baking on a pizza stone for a perfect crust and tender crumb. Ideal as a staple bread to accompany a multitude of dishes or use for sandwiches.

Ingredients

Dough Ingredients

  • 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

  1. Mix yeast and sugar: 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. If there’s no froth after 15 minutes, the yeast is inactive and a new batch should be started.
  2. Proof first flour portion: 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.
  3. Knead dough: 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.
  4. Second proof: 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.
  5. Divide dough: Once doubled, divide the dough into 8 equal-sized balls.
  6. Prepare baking sheets: 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.
  7. Shape dough: 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. The dough should not require additional flour for dusting while rolling.
  8. Arrange on tray: Place the rolled dough along with its parchment paper on a baking sheet. Repeat for each ball of dough.
  9. Rest shaped dough: Cover the shaped flatbreads and let them rest for about 30 minutes to relax and slightly rise.
  10. Preheat oven: Preheat your oven to 500°F (260°C) and place a pizza stone inside while it heats. The pizza stone helps achieve the ideal texture but if unavailable, a baking tray works as well.
  11. Bake breads: 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.
  12. Cool and serve: Remove the baked flatbread carefully and place it on a cooling rack for 5 minutes before serving to maintain its soft texture.

Notes

  • If your yeast does not activate, always discard it and start with fresh yeast to ensure proper rising.
  • Using a pizza stone is highly recommended for authentic texture but a baking tray can be substituted.
  • Do not add extra flour when rolling to preserve the soft texture of the bread.
  • Temperature and timing may vary slightly depending on your oven’s characteristics.
  • The cracked wheat bran adds traditional flavor and slight crunch but can be omitted if unavailable.

Find it online: https://bitezly.com/aish-baladi-egyptian-whole-wheat-flatbread-recipe/