Aish Baladi (عيش بلدي) is a staple Egyptian flatbread, similar to pita, 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 to Egyptians, who consider it an essential element of their diet and culture.
Traditionally, Egyptian Aish Baladi (العيش البلدي) was prepared with a 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 even those in local bakeries use dry or fresh brewer’s yeast, as it is more practical, faster, and cheaper.
Original and ancient version → natural yeast or sourdough.
Modern and common version in Egypt today → brewer’s yeast, the following recipe.
It is baked in very high temperatures, which causes its typical central puffing and the formation of a hollow pocket, perfect for being filled 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 cheap
- Rest time: 2 Hours 55 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Egyptian
- Seasonality: All seasons
Ingredients
- 4 cups whole wheat flour
- 1 tbsp dry brewer's yeast
- 1.5 cups water
- 1 tsp sugar
- to taste salt
Tools
- 1 Baking Stone
Steps
Activating the yeast:
In a bowl, dissolve the dry brewer’s yeast in ⅓ cup of lukewarm water with the sugar.
Let it rest for about 10 minutes until a foam forms on the surface.
Preparing the dough:
In a large bowl, mix the whole wheat flour and salt.
Add the activated yeast and gradually the remaining lukewarm 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 rising:
Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in volume.
Shaping the loaves:
Divide the dough into equal portions (about 3.5 oz each).
Form balls and let them rest for 10 minutes.
Roll each ball into a disk about 6 inches in diameter.
Let rise for another 30-45 minutes.
Baking:
Preheat the oven to its maximum temperature (482°F) with a baking stone or a baking sheet inside.
Bake the disks one at a time for 5-7 minutes.
