Aish Baladi

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flours, yeast, salt and sugar, then work in the water to a soft, distinctly wet dough. It should be tacky and difficult to handle.

   Mark done

2. Knead 8 minutes with a dough scraper rather than adding flour. Cover and leave to rise 90 minutes, until doubled.

   Mark done

3. Scatter a thick layer of bran over two trays.

   Mark done

4. Divide the dough into 8 and, with wet hands, shape each piece into a ball and set it on the bran. Flatten each to a 14 cm disc and dust the tops with more bran.

   Mark done

5. Cover and leave to prove a second time while the oven heats. Put a baking stone or heavy tray on the top shelf at maximum heat, at least 250°C / 480°F, for 30 minutes.

   Mark done Start 30 min timer

6. Slide the loaves two at a time onto the hot surface, bran and all.

   Mark done

7. Bake 4 to 5 minutes, until fully ballooned and lightly speckled. Wrap in a cloth as they come out so they stay soft.

   Mark done Start 4 min timer

Chef’s Tips

• A wet dough. Adding flour to make it manageable stops it puffing.
• The bran bed does the work of a floured peel.
• Maximum heat, preheated 30 minutes.

Pairing Suggestions

• Ful medames
• Ta'ameya
• Besara

Storage & Reheating

Two days in a bag. It freezes for 3 months and reheats from frozen in a hot oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.