Traditional Egyptian Aish Baladi Recipe

Ingredients

  • 2 cups of whole wheat flour
  • 1 cup of all-purpose flour
  • 1 tablespoon of dry yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 1/4 cups of warm water
  • Cornmeal for dusting

Steps and instructions

  1. In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and sugar.
  2. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
  3. Gradually add the yeast mixture to the flour mixture, kneading until a soft dough forms.
  4. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours until it doubles in size.
  5. Preheat your oven to the highest temperature and place a baking stone or inverted baking sheet inside to heat.
  6. Punch down the dough and divide it into 8 equal parts.
  7. Roll each piece into a circle approximately 1/4 inch thick. Dust each circle lightly with cornmeal.
  8. Place the dough circles on the preheated baking stone or baking sheet and bake for about 5 minutes, or until puffed and lightly browned.
  9. Remove the breads from the oven and cover them with a cloth to keep them soft.

Tools for making

Recipe variations

  • Substitute half of the whole wheat flour with all-purpose flour for a lighter texture.
  • Add a tablespoon of olive oil to the dough for added flavor.
  • Mix in herbs and spices such as oregano, thyme, or garlic powder for a savory twist.
  • Replace the warm water with warm milk for a richer taste.
  • Add toppings such as sesame seeds, poppy seeds, or grated cheese before baking.
  • Include finely chopped onions, bell peppers, or olives into the dough for added texture and flavor.
  • For a gluten-free option, use a gluten-free flour blend instead of whole wheat and all-purpose flour.
  • Make a sweet version by adding a tablespoon of honey or sugar to the dough and sprinkling cinnamon and sugar on top before baking.
  • For a vegan version, replace the honey with maple syrup or agave nectar and use plant-based milk instead of water.

Recipe overview

Aish Baladi is a traditional Egyptian bread that is hearty and flavorful. Made primarily from whole wheat flour, this bread is also quite healthy. When baked at a high temperature, Aish Baladi puffs up beautifully, creating a pocket that can be filled with a variety of foods. This bread is versatile and can be used in a variety of ways, from sandwich bread to a simple side to dip in soup. Expect a hands-on baking experience, as this bread is kneaded by hand and individually shaped. Despite this, it's a simple recipe that even beginner bakers can handle. With its rich, earthy flavor and satisfying texture, Aish Baladi is a bread well worth making.

Common questions

  1. Can I use only whole wheat flour instead of a combination of whole wheat and all-purpose flour? Yes, you can use only whole wheat flour for a healthier version of Aish Baladi. However, the texture may be slightly denser compared to using a combination of flours.
  2. Can I use instant yeast instead of dry yeast? Yes, you can use instant yeast instead of dry yeast. Simply follow the same steps, but you don't need to dissolve the instant yeast in water before adding it to the flour mixture.
  3. Do I have to use a baking stone or can I use a regular baking sheet? While using a baking stone is recommended to achieve the traditional texture of Aish Baladi, you can also use a regular baking sheet. Just make sure to preheat it along with the oven.
  4. Can I make smaller or larger breads? Absolutely! You can adjust the size of the breads according to your preference. For smaller breads, divide the dough into more than 8 pieces, and vice versa for larger breads.
  5. How do I store Aish Baladi? Once the breads have cooled completely, store them in an airtight container or plastic bag at room temperature. They are best consumed within a day or two, but can also be frozen for later use.

Serving dishes and utensils

  • Baking stone - A baking stone helps to evenly distribute heat and create a crisp crust.
  • Baking sheet - A baking sheet can be used as an alternative to a baking stone for baking the bread.
  • Large bowl - A large bowl is needed for mixing the dough.
  • Damp cloth - A damp cloth is used to cover the dough while it rises.
  • Rolling pin - A rolling pin is helpful for rolling out the dough into circles.
  • Cornmeal - Cornmeal is used for dusting the dough circles to prevent sticking.
  • Cloth - A cloth is used to cover the breads after they are baked to keep them soft.

Origin stories

Aish Baladi is a bread that lies close to the heart of every Egyptian, its roots deeply intertwined with the country's history. It is the quintessential staple of Egyptian diet, historically consumed by both the Pharaohs and the common people. The word 'Aish' in Egyptian dialect not only means bread, but also life -- a testament to its deep cultural significance. This bread, with its rustic charm and hearty texture, is traditionally baked in scorching hot ovens, replicating the baking techniques of the ancient Egyptians. Made from emmer wheat, just as it was thousands of years ago, Aish Baladi continues to uphold the culinary traditions of Egypt, nourishing the body and soul of its people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.