Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

Aish Baladi is an ancient Egyptian Flatbread made with 100% Whole Wheat flour and is Vegan. 

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

We are beginning our Month long Mega Blogging Marathon and the theme for this month is very close to my heart. I am going to be blogging International FLATBREAD, this whole month of September and it is going to be in A to Z order. We had 3 different options to choose from and I chose the A to Z International Flatbread as my theme.

Aish Baladi – literally means bread of life. That is how the Egyptians looked at bread. This is one of the very ancient form of traditional bread in the Egyptian culture. ‘Baladi’ means traditional and ‘Aish’ means life. Most of the Arabic speaking country use the word ‘Khobz’ for bread, but since the Egyptians have a very special place for the bread in their life, they call it the ‘Aish Baladi’.


Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

It was very interesting to read about the history of the Aish Baladi, in this website. This bread was baked with ancient wheat called ‘Emmer’ in the olden days and was baked in a very hot oven that was built using the red mud from the Nile river. They used wild yeast to help proof the dough. Rich or poor used the same ingredients and method of cooking when making the Aish Baladi. 

Bread plays an very important roll in the Egyptian culture. They eat it at every meal and all kind of people, rich or poor eat it. Aish Baladi was very affordable for every person in any economic status. It is available every where and you don’t really need anything else to eat with it.

Aish Baladi, looks and feels very similar to Pita, but it tastes very different. It forms a great pocket just like pita bread to stuff literally anything. All we needed was a good smear of hummus and it was heavenly. The wheat bran coating adds a very rustic feel and flavor to the bread. I would highly recommend using it for the bread to get that authentic feel. This is made with 100% whole wheat flour and is entirely Vegan.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

 

Preparation time – 15 minutes plus about 2 1/2 hours of rising time
Baking time – About 6 minutes plus flatbread
Difficulty level – Intermediate
Recipe adapted from – Saveur

Ingredients to make Aish Baladi – Makes 8 flatbread

  • Whole wheat flour – 2 1/2 cups
  • Active dry yeast – 1/2 TBSP
  • Sugar – 2 tsp
  • Salt – 1/2 TBSP
  • Oil – 1/2 Tbsp plus more to grease
  • Cracked wheat bran – about 1/4 cup
  • Warm water – about 1 1/4 cup (more or less as needed to make the dough)

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

Procedure to make Aish Baladi –

To Make the Dough –

  • In a large mixing bowl or the bowl of the stand mixer, add about 1 cup of warm water along with the sugar and yeast and mix well. Cover the bowl with a kitchen towel and let it sit for about 10 minutes or until it is frothy and bubbly. If the yeast mixture does not bubble up after 15 minutes, it means that the yeast is inactive and start with a new batch.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

  • Once the yeast mixture has foamed up, add half the flour (about 1 1/4 cup) to the the bowl and mix with a spoon. Cover the bowl again with the kitchen towel and let it proof in a warm place for 30 minutes.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

  • After 30 minutes, the dough would be bubbly and frothy. Now add the remaining flour, salt and oil to the bowl and knead the dough for at least 10 minutes or until the dough is very soft and not sticky.
  • Again cover the bowl with a towel and let it rise in a warm place until doubled in volume. It took me about 1 hour for the dough to double.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

To Shape and Bake Aish Baladi –

  • Once the dough has doubled in volume, divide it into 8 equal balls.
  • Cut out 8 parchment papers to fit the rolled dough. I cut mine into 10 inch wide sheets.
  • Sprinkle about 1 teaspoon of cracked wheat bran on the parchment and place a ball of dough on it.
  • Roll the dough out to a even circle less than a 1/4 inch thick. I also sprinkled some wheat bran on the top and rolled. The dough did not need any flour to dust when rolling. .

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

  • Place the rolled dough with the parchment on a baking sheet.
  • Repeat the same with the rest of the dough balls and place the on a baking sheet.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

 

  • Cover the rolled dough and let it rest for about 30 minutes.
  • In the meantime, pre-heat the oven to 500 F with a pizza stone inside. If you don’t have a pizza stone, you could bake them on a tray, but the pizza stone gives it a beautiful texture.
  • Slowly place one of the rolled flatbread with the parchment on the pizza stone using a pizza peel or a ladle with a long handle. Be careful when placing the dough inside the really hot oven.
  • Let the flatbread cook for about 6 to 7 minutes. You will notice that they fluff up really well.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

  • Carefully remove the cooked flatbread and place in a cooling rack for about 5 minutes and serve.

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt
4.84 from 6 votes
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Aish Baladi - Egyptian Flatbread

Aish Baladi is an ancient Egyptian Flatbread made with 100% Whole Wheat flour and is Vegan. 

Course Baking, Breakfast, Flatbread
Cuisine African, Egyptian
Keyword Baking, Bread, flatbread, Vegan
Prep Time 15 minutes
Cook Time 7 minutes
Resting time 3 hours
Total Time 22 minutes
Servings 8 flatbreads

Ingredients

  • Whole wheat flour - 2 1/2 cups
  • Active dry yeast - 1/2 TBSP
  • Sugar - 2 tsp
  • Salt - 1/2 TBSP
  • Oil - 1/2 Tbsp plus more to grease
  • Cracked wheat bran - about 1/4 cup
  • Warm water - about 1 1/4 cup more or less as needed to make the dough

Instructions

To Make the Dough -

  1. In a large mixing bowl or the bowl of the stand mixer, add about 1 cup of warm water along with the sugar and yeast and mix well. Cover the bowl with a kitchen towel and let it sit for about 10 minutes or until it is frothy and bubbly. If the yeast mixture does not bubble up after 15 minutes, it means that the yeast is inactive and start with a new batch.
  2. Once the yeast mixture has foamed up, add half the flour (about 1 1/4 cup) to the the bowl and mix with a spoon. Cover the bowl again with the kitchen towel and let it proof in a warm place for 30 minutes.
  3. After 30 minutes, the dough would be bubbly and frothy. Now add the remaining flour, salt and oil to the bowl and knead the dough for at least 10 minutes or until the dough is very soft and not sticky.
  4. Again cover the bowl with a towel and let it rise in a warm place until doubled in volume. It took me about 1 hour for the dough to double.

To Shape and Bake Aish Baladi -

  1. Once the dough has doubled in volume, divide it into 8 equal balls.
  2. Cut out 8 parchment papers to fit the rolled dough. I cut mine into 10 inch wide sheets.
  3. Sprinkle about 1 teaspoon of cracked wheat bran on the parchment and place a ball of dough on it.
  4. Roll the dough out to a even circle less than a 1/4 inch thick. I also sprinkled some wheat bran on the top and rolled. The dough did not need any flour to dust when rolling. .
  5. Place the rolled sough with the parchment on a baking sheet.
  6. Repeat the same with the rest of the dough balls and place the on a baking sheet.
  7. Cover the rolled dough and let it rest for about 30 minutes.
  8. In the meantime, pre-heat the oven to 500 F with a pizza stone inside. If you don't have a pizza stone, you could bake them on a tray, but the pizza stone gives it a beautiful texture.
  9. Slowly place one of the rolled flatbread with the parchment on the pizza stone using a pizza peel or a ladle with a long handle. Be careful when placing the dough inside the really hot oven.
  10. Let the flatbread cook for about 6 to 7 minutes. You will notice that they fluff up really well.
  11. Carefully remove the cooked flatbread and place in a cooling rack for about 5 minutes and serve.

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39 thoughts on “Aish Baladi | Egyptian Flatbread | Vegan Flatbread from Egypt

  1. Same pinch Sandhya, and yours looks more rustic and pretty than mine. And i simply loved this simple yet a fabulous flatbread. Wonderful to see you picked this bread to kick start this marathon as much as like me.

  2. Interesting theme where I will have a complete bookmarked series and the beginning is awesome . I am loving this rustic bread , it has such an earthy texture and I bet it must have tasted heavenly with hummus ! Wow ! I feel like making it right away .

  3. That’s amazing, really every place has something interesting about their cuisine. Loved reading your write-up about this aish baladi flatbread. All came out so puffed up and so attractive. fabulous start with a bang.

  4. I intend to bake this but please help me out. Should I use Indian whole wheat flour or regular Bob’s red Mill or anything particular

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