Aish baladi (أعيش بلدي) is a staple Egyptian flatbread, similar to pita and primarily made with whole wheat flour, whose name means “bread of life” and “of the country.”
The name reflects the vital importance of this bread for Egyptians, who consider it an essential element of their diet and culture.
Traditionally, Egyptian aish baladi (العيش البلدي) was made with natural yeast, an ancient form of sourdough or spontaneous fermentation, locally known as خميرة بلدي (khamira baladi), before the spread of commercial yeast.
However, today most homemade versions and those in local bakeries use dry or fresh yeast, because it’s more practical, faster, and economical.
Original and ancient version → natural yeast or sourdough.
Modern and common version in Egypt today → brewer’s yeast, the following recipe.
I had the pleasure of seeing it prepared during the desert excursion in Sinai, during my trip to Sharm El Sheikh in February 2026: video below.
It is baked in ovens at very high temperatures, which causes its typical central puffiness and the formation of an empty pocket, perfect for stuffing with other foods.
It is accompanied by various foods, including stews like molokhiya and ful medames, falafel, hummus, bean and vegetable purees, or cut into pieces fattah, but also with olives, cheeses, fresh herbs, honey, and date syrup, making it a central element in many Egyptian dishes, such as:
- Difficulty: Medium
- Cost: Very economical
- Rest time: 2 Hours 55 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Egyptian
- Seasonality: All seasons
Ingredients
- 4 cups whole wheat flour
- 3 tsp dry yeast
- 1 1/2 cups water
- 1 tsp sugar
- to taste salt
Tools
- 1 Baking Stone
Steps
Yeast activation:
In a bowl, dissolve the dry yeast in 1/2 cup of warm water with the sugar.
Let it rest for about 10 minutes until foam forms on the surface.
Dough preparation:
In a large bowl, mix the whole wheat flour and salt.
Add the activated yeast and gradually the remaining warm water, mixing until you get a soft and slightly sticky dough.
Knead for about 10-15 minutes until the dough becomes smooth and elastic.
First rise:
Cover the dough with a damp cloth and let rise in a warm place for about 1-2 hours, or until doubled in volume.
Shaping the breads:
Divide the dough into equal portions (about 3 1/2 oz each).
Form balls and let them rest for 10 minutes.
Roll each ball into a disc about 6 inches in diameter.
Let them rise for another 30-45 minutes.
Baking:
Preheat the oven to the highest temperature (482°F) with a baking stone or a baking sheet inside.
Bake the discs one at a time for 5-7 minutes.
