Aish Baladi

How to Cook Aish Baladi

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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.

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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.

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

   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

Related guide: Prep, cook and total time.

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Things to Watch For

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

On the Table Alongside

Ful medames · Ta'ameya · Besara

Keeping Aish Baladi

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

Common Questions

Aish Baladi Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.