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Aish Baladi
Egyptian wholemeal pita bread with a thick chewy crust — baked in a very hot oven until puffed. Preheating the baking tray inside the oven before the dough goes on creates the sudden burst of steam that puffs the pocket open.
Ingredients
Instructions
Mix both flours with yeast, salt and sugar.
Add water and oil, knead 10 minutes into a smooth dough.
Cover and prove 1 hour until doubled.
Preheat oven to 250C with a heavy baking tray inside.
Divide dough into 8 balls, roll into 5mm thick rounds.
Place on hot tray and bake 4-5 minutes until puffed and speckled.
They will deflate but the pocket inside remains.
Serve warm with foul medames, hummus or any dip.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
