Aish Baladi
It is a simple, round, flatbread made from a combination of whole wheat flour or a mix of whole wheat and white flours, water, salt, and yeast. Aish Baladi is typically characterized by its slightly chewy texture and a mild, nutty flavor.
Ingredients
- 6 cups White Flour
- 2 cups Whole wheat flour
- 1/3 cups Wheat Bran set aside extra for dusting
- 1 Packet of active dry yeast
- 3 cups Lukewarm Water measure the temperature between 98F-105F. You may not need to use all the water
- 1 tsp Sugar
- 1 tsp Salt
Instructions
- Add dry ingredients (white flour, whole wheat flour, wheat bran) and stir
- Use lukewarm water (I only used 2 1/2-3 cups, you can use more or less depending on your flour). Knead until fully combined. May take a while and it will be very sticky
- Once combined, cover it with a damp towel and set it in a warm place for 40min-1hr
- Remove cover. Knead the dough, you can also use whole wheat flour to prevent stickiness
- Start forming 4 inch dough balls by throwing the ball from one hand to another and tucking in the corners of the dough to create an air pocket
- Next, place the dough on the tray. Cover the dough balls with a damp towel and let it rest for another 30-40 mins in a warm place. Their size will get larger
- Now dust the counter with wheat bran, you can also use whole wheat flour to prevent stickiness
- Lay the dough balls on the wheat bran and roll it until it forms a circle. Do not over roll the dough.
- Place the dough on medium-high heat skillet pan. Once it forms small bubbles take it off and place on fired elevated metal tray
- Use an elevated metal tray with holes and place it on top of the stove with HIGH heat. You don’t want the bread to be directly over heat or else it may burn the bread so you need elevation.
- Add the bread on top of the elevated tray and watch the bread rise like a balloon
- Once it pops, it is ready to take off. Make sure you don’t burn the bread by placing it on the stove for too long