Low Fat Egyptian Baladi Bread
Discover the wholesome flavors of traditional Egyptian cuisine with our Low Fat Egyptian Baladi Bread recipe—a lighter take on the iconic whole wheat flatbread. Made with a blend of whole wheat and all-purpose flour, this bread boasts a nutty, earthy flavor while remaining soft and tender thanks to the perfect balance of olive oil and warm water. Each piece is baked to perfection, puffing up beautifully in the oven to create its signature fluffy texture. This healthier, low-fat version is yeast-leavened for an airy crumb and prepared without any butter or heavy fats, making it ideal for health-conscious home bakers. Perfect as a side dish for dips like hummus, as a pocket for hearty fillings, or simply served warm with a drizzle of olive oil, this bread is a versatile and guilt-free addition to any meal. Easy to make, with just 10 minutes of bake time, this recipe brings a touch of authentic Egyptian heritage straight to your kitchen.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 250 grams All-purpose flour
- 7 grams Active dry yeast
- 5 grams Sugar
- 10 grams Salt
- 325 milliliters Warm water
- 15 milliliters Olive oil
Instructions
Begin by dissolving the sugar in 325 ml of warm water. Sprinkle the active dry yeast over the mixture and let it sit for approximately 10 minutes, or until foamy. This indicates that the yeast is active.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well.
Make a well in the center of the flour mixture and add the yeast mixture along with the olive oil.
Using your hands or a wooden spoon, gradually mix the ingredients until a rough dough begins to form.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough in a bowl lightly greased with a bit of olive oil, and cover it with a damp cloth. Allow it to rise in a warm place for about 1 hour or until the dough has doubled in size.
Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Place a baking stone or an inverted baking sheet in the oven to heat up as the oven preheats.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces and shape each piece into a ball.
On a lightly floured surface, roll each ball into a round disc about 1/4 inch thick.
Carefully transfer the discs onto the preheated baking stone or inverted baking sheet. Bake for 5 to 7 minutes or until the bread puffs up and is well cooked, with a lightly browned base.
Remove from the oven and allow the bread to cool on a rack for a few minutes before serving.
Enjoy the baladi bread warm, or store in a sealed container once fully cooled.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 6.8 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1422 mg | 30% | |
*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.
