| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 228 | 1.8g | 0.3g | 47g |
| sugars | fibre | protein | salt |
| 0.4g | 7g | 8g | 0.98g |
About Aish Baladi
As beautiful as it is tasty, meet Aish Baladi, a humble yet incredibly delectable bread hailing from the heart of Egypt. 
Proving that simplicity can indeed lead to extraordinary results, this bread warrants attention from both bread enthusiasts and novices alike. The exterior holds a subtle crunch, while the interior is soft, tender, and undeniably captivating. What sets Aish Baladi apart from its bread brethren is its unique preparation and cooking method, solidifying its place in centuries-old tradition. While it may share staple ingredients with other breads, the result is distinct each and every single time.
Authentic Flavour in Each Bite
One bite into Aish Baladi can transport you to the bustling streets of Cairo. The heartiness and comforting essence of every bite is the product of its pure, whole wheat base. This key ingredient contributes immensely to the bread’s overall flavor, enhancing it with a subtle nuttiness that is hard to ignore. The potency is then balanced beautifully with a touch of sugar, while the salt provides that hint of savouriness, making each bite an experience. The addition of dry active yeast ensures a nice rise and lightness to the bread, a characteristic trait in traditional Egyptian breads.
A Dance of Preparation
Preparing Aish Baladi is not merely a process—it’s a dance. From mixing the whole wheat flour with warm water, to the kneading and the waiting for the yeast to work its magic; each step is important. Once the dough is set, each piece is then dusted with either cornmeal or semolina flour, adding an extra layer of texture and flavor to the crust. Lastly, the bread is cooked in a very hot, clay oven—again, a nod to traditional Egyptian baking methods. This process develops a mouth-watering, slightly charred crust and a soft, fluffy interior.
Endless Culinary Possibilities
Aish Baladi is the perfect companion to various dishes. It serves as an incredible dipping bread for hummus and other spreads, a fantastic base for sandwich wraps, or the ideal accompaniment for hearty soups and stews. If you are a fan of Indian Naan, Middle Eastern Pita or Moroccan Khobz, then Aish Baladi will surely capture your heart. As it holds up well even when saturated, you might want to pair it with a nice bowl of traditional Egyptian lentil soup or authentic hummus.
In essence, this Egyptian gem is not just about what meets the taste buds, but also what feeds the soul—the process, the history, and the culmination of simple ingredients into something genuinely magnificent. If you have not tried Aish Baladi yet, let this be your invitation: embark on a culinary journey with this bread and explore Egyptian cuisine like never before.
What You’ll Need
- 4 Cups of Whole Wheat Flour
- 1 Tablespoon of Dry Active Yeast
- 1 Tablespoon of Sugar
- 2 Teaspoons of Salt
- 1.5 Cups of Warm Water
- Cornmeal or Semolina Flour for dusting
Method
Step One
First, you want to activate your yeast. To do this, stir together the yeast, sugar, and warm water in a large bowl. Let this mixture sit for about 15 minutes. You’ll know it’s ready when it becomes frothy on top.
Step Two
Next, add the whole wheat flour and salt to the yeast mixture. Stir the ingredients together until a shaggy dough forms. Don’t worry if it’s a bit dry at this stage.
Step Three
Transfer the dough to a floured surface and knead it for about 10 minutes. You want a smooth, elastic dough, so add more flour as necessary to prevent sticking. Once the dough is ready, place it back in the bowl, cover it with a damp cloth, and let it rise for about one hour or until it doubles in size.
Step Four
After the dough has risen, divide it into equal pieces. This recipe should make about 8 Aish Baladi. Roll each piece of dough into a ball, flatten it gently with your hand, then roll it out into a circle using a rolling pin. Each circle should be about 1/8-inch thick. Make sure to dust each piece with cornmeal or semolina flour to prevent sticking.
Step Five
Preheat your oven to its highest setting. If you have a baking stone, place it in the oven while preheating. If not, a baking sheet will work fine.
Step Six
Once the oven is preheated, place the flattened dough circles onto your hot baking stone or sheet. Bake for about 2-3 minutes, or until puffy and slightly brown. Be careful not to over-bake as you want the bread to stay soft.
Step Seven
Remove the Aish Baladi from the oven and cool on a wire rack. Enjoy it while it’s fresh for the best taste. This bread is perfect for dipping into soups or using as a base for sandwiches.
