🇪🇬 Egypt
Aish Baladi
Egyptians are the only Arabs who call bread aish — life itself — and the baladi loaf, dusted in bran and ballooned in a furnace-hot oven, has fed the Nile valley since antiquity.
🔪 Prep: 20 min🔥 Cook: 10 min📈 Difficulty: Medium
Cooking for
8 people
✨ What makes it special
High-hydration whole-wheat dough proofed on beds of bran, slapped into a violently hot oven so each loaf balloons into a pocket.
Ingredients
- 500 gwhole-wheat flour
- 7 ginstant yeast
- 1 tspsalt
- 400 mlwarm water
- 50 gwheat bran for dusting
Method
- 1
Mix a wet, sticky dough and let it rise until bubbly.
- 2
Scoop rounds onto a thick bed of bran and flatten gently; proof again briefly.
- 3
Heat the oven with a stone or tray to its absolute maximum.
- 4
Slide the loaves in — they should balloon within a minute or two.
- 5
Stack under a towel so they stay soft, and serve with everything.
🍽 On your table
How this dish looks served for 8