A few months in the past, a good friend despatched me a video (under) about the best way to bake the normal Egyptian flat bread, Aish Baladi, in a house oven. Aish (or eish) baladi is a fluffy pita speckled with bran flakes and eaten each day and even a number of instances a day by many individuals in Egypt. The phrase for bread in Egypt, aish, additionally means “life,” hinting on the significance of bread within the tradition; and baladi means conventional or genuine, indicating the foundational function of this explicit bread. Though I’m utilizing wheat, water, and leavening microbes from greater than 10,000 miles away from Egypt, and I don’t have a clay oven made with sediment from the Nile River, I actually needed to do this bread. I gave the recipe within the video a go together with sourdough starter as a substitute of the yeast preferment within the video, and I attempted each the advised refined flour and likewise emmer wheat, which is the traditional wheat of Egypt.

[Jump to recipe]

A part of my inspiration to do this bread comes from all of the scrumptious methods by which it’s eaten in Egypt. Right here’s an excerpt from an article within the Egyptian newspaper Al Ahram describing how this bread is historically served all through the day.

Baladi bread was served at virtually each meal. At breakfast it accompanied fuul (stewed fava beans) drizzled with olive oil, together with fried or boiled eggs and cheese. It was eaten with tehina and molasses, the latter at one time procured in urns from Qena in Higher Egypt however now store-bought.

At lunch, baladi bread was a flexible accompaniment for each dish: it was dipped into molokhiya (inexperienced mallow) or reduce up into little triangles to mop up sauce and gravy from plates. Supper included loaves of baladi bread filled with white baramili (barrel-ripened) cheese together with arugula, a style to die for.

Not like pita or naan that I’ve made prior to now, the dough for this bread is sort of moist and the proofing course of entails a mattress of bran flakes that act as a nonstick proofing floor. The hydration makes aish baladi a bit extra spongy than typical pita, and the bran coating provides a toasted aroma to the bread.

Within the video under I discovered that the shaping of this moist dough has a steep studying curve the place you primarily drip-roll balls of dough between your arms after which onto the bran flakes. The baker within the video notes which you could additionally use an ice cream scoop, and after a couple of makes an attempt at utilizing my arms, I fortunately switched to the ice cream scoop. I recommend you watch the video to see the strategy for shaping by hand, in addition to the best way to maneuver the dough onto the peel earlier than loading it into the oven.

Ideally you need to have the next gear for this recipe however I’ve additionally added workarounds in parentheses:

Ice cream scoop (form by hand)

Two massive pans at the very least 13×17 inches, for proofing, one acts as the quilt (a big deep pan, plastic wrap as the quilt)

Wooden peel (parchment paper)

Baking stone or metal (inverted baking sheet)

Listed below are pictures of the steps within the course of. The pictures are of the emmer entire grain flour batch except in any other case famous with the phrases “AP” (all objective) or “bread flour.” Within the recipe notes, I talk about the efficiency of the totally different flours and the goal dough hydration. Totally different flours soak up roughly water and the recipe works with a spread of dough consistencies — from terrifyingly moist to simple to stretch and switch.

Course of Photograph Gallery


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