Low Sodium Egyptian Baladi Bread
Transport your taste buds to the bustling streets of Egypt with this wholesome Low Sodium Egyptian Baladi Bread. Crafted with a blend of hearty whole wheat flour and versatile all-purpose flour, this dish offers the perfect balance of nutty flavor and cloud-like texture. The inclusion of olive oil and just a touch of honey enhances the bread's natural earthiness, while using a minimal amount of salt keeps it health-conscious and heart-friendly. The step-by-step process includes kneading for that signature elastic dough and high-heat baking for the irresistible puff and golden finish that Egyptian bread is famous for. Ready in just over two hours, this bread is perfect for wrapping up flavorful grilled veggies, scooping up your favorite low-sodium dips, or serving alongside soups and stews. A simple yet authentic choice for elevating your homemade Middle Eastern cuisine!
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 200 grams All-purpose flour
- 400 milliliters Warm water
- 7 grams Active dry yeast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Honey
Instructions
In a small bowl, combine 100 milliliters of the warm water with the active dry yeast and honey. Stir gently and let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, mix the whole wheat flour and all-purpose flour together. Create a well in the center and add the yeast mixture, olive oil, salt, and the remaining 300 milliliters of warm water.
Use a wooden spoon or your hands to gradually incorporate the flour into the liquid, forming a rough dough.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and cover it with a damp cloth. Allow it to rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape them into balls.
Preheat the oven to 450°F (230°C) and place a baking stone or an inverted baking tray in the oven to heat.
On a lightly floured surface, roll each dough ball into a small circle about 8 inches in diameter and about 1/4 inch thick.
Cover the rolled dough with a damp cloth to prevent drying out while you prepare the other pieces.
Carefully place the rolled-out dough one or two at a time onto the preheated baking stone or tray. Bake for 5-7 minutes until puffed and lightly browned.
Remove the bread from the oven and cover with a clean towel to keep them soft while you bake the remaining pieces.
Serve warm or at room temperature with your favorite low sodium dips or spreads.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 523.6 g | 190% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 8.7 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2384 mg | 51% | |
*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.
