Egyptian Baladi Bread
Discover the authentic flavors of Egypt with this Egyptian Baladi Bread recipe, a rustic whole wheat flatbread that's delightfully soft and puffed to perfection. Made with a blend of whole wheat and all-purpose flour, and subtly enhanced with olive oil, this bread is both wholesome and versatile. The dough is carefully kneaded for a smooth texture, allowed to rise for optimal fluffiness, and baked on a heated surface for a signature golden crust. With its quick bake time, Baladi Bread is a must-try for complementing Middle Eastern dishes, dipping into olive oil, or serving alongside stews and grilled meats. This traditional recipe is a beginner-friendly way to bring the rich culinary heritage of Egypt right to your kitchen. Perfect for food enthusiasts and home bakers alike, it’s a flavorful addition to any meal!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Active dry yeast
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 3 tablespoons Semolina or cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well.
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes, or until it becomes frothy.
Create a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix the ingredients until they come together to form a dough.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Preheat your oven to 230°C (450°F) and place a baking stone or a heavy baking sheet inside to heat up.
Punch down the risen dough and divide it into 8 equal parts. Shape each piece into a ball and cover them with a damp cloth, letting them rest for 10 more minutes.
On a surface lightly dusted with semolina or cornmeal, roll out each dough ball into a disc about 1/4 inch thick.
Carefully place the rolled dough onto the hot baking surface in the oven. Bake for about 8-10 minutes, or until the bread has puffed up and has golden brown spots.
Remove the bread from the oven and wrap it in a clean kitchen towel to keep it soft. Repeat with the remaining dough.
Serve warm and enjoy as a side or scoop for your favorite dishes.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 2.0 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
