Aish Baladi (Egyptian Whole Wheat Pita Bread)
Local name: عيش بلدي
In short: Puffed whole wheat pockets with a rustic crumb, baked on a very hot surface. Egypt's everyday bread for ful, ta'ameya, kofta and dips. It takes about 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 2 h
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 280 kcal
In Egyptian Arabic, bread is called aish, the same word as 'life', and aish baladi is the everyday loaf. It is a round whole wheat flatbread that puffs into a pocket in a hot oven, used for scooping ful, stuffing ta'ameya or wrapping kofta. Traditional loaves are dusted with wheat bran. This home version uses a baking steel or stone and an oven set as hot as it will go.
Instructions
- Mix both flours, the yeast, salt and sugar in a large bowl. Add the water and stir into a shaggy dough, then knead for 8 to 10 minutes until smooth and slightly tacky.
- Put the dough in an oiled bowl, cover, and let it rise for 1 to 1 1/2 hours, until doubled in size.
- Divide the dough into 6 equal balls, about 150 g (5 oz) each. Cover and rest for 15 minutes.
- Put a baking steel, stone or upside-down heavy tray on the lowest oven rack and heat the oven to 250°C (480°F) for at least 30 minutes.
- Roll each ball into a round about 20 cm (8 in) wide and 5 mm (1/4 in) thick, dusting with bran so it does not stick. Cover the rounds with a towel and rest for 15 minutes, until slightly puffy.
- Slide 2 rounds at a time onto the hot surface and bake for 4 to 6 minutes, until puffed like balloons and flecked with brown. Keep the oven closed for the first 3 minutes.
- Stack the finished breads in a clean towel to keep them soft, and repeat with the rest.
Tips
- The oven and the baking surface must be truly hot, because the sudden blast of heat is what puffs the bread into a pocket. Roll evenly, since a thin spot lets the steam escape.
- Freeze cooled breads in bags for up to 2 months. Sprinkle with a little water and warm them in a dry pan or oven to refresh.
Questions and answers
What does aish baladi mean?
Baladi means local or country-style, and aish is the Egyptian word for bread, which also means life. The name describes a rustic whole wheat flatbread baked fresh every day.
Why did my aish baladi not puff?
Usually the oven or baking surface was not hot enough, the rounds were rolled unevenly, or the tops dried out. Preheat for a full 30 minutes, roll evenly, and keep the rounds under a towel.
Can I use all whole wheat flour?
Yes, but the bread will be denser and drier. Add 2 tbsp (30 ml) more water and expect a slightly smaller puff.
How long does it take to make Aish Baladi (Egyptian Whole Wheat Pita Bread)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Aish Baladi (Egyptian Whole Wheat Pita Bread)?
About 280 kcal per serving, with 10 g of protein, 56 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 56 g |
| Fat | 2 g |
| Fiber | 8 g |
| Sugar | 2 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
