Aish Baladi

Whole-wheat flatbreads with bran and a pocket-like centre.

Preparation: 25 min · Cooking: 12 min · Total: 2 hr 7 min · 6 servings

Ingredients

• 400 g whole-wheat flour — Measured for the base batch; scale with the selected yield.
• 60 g coarse wheat bran — One allowance for coating, tray dusting and rolling; no extra bran is required.
• 8 g instant dry yeast — Measured for the base batch; scale with the selected yield.
• 300 ml lukewarm water — Measured for the base batch; scale with the selected yield.
• 1 tsp salt — Measured for the base batch; scale with the selected yield.

Instructions

1. Measure the bread ingredients

   For 6 flatbreads, measure 400 g flour, 60 g bran, 8 g yeast, 300 ml lukewarm water and 1 tsp salt. A fourfold batch makes 24 breads; use the scaled ingredient list.

   All ingredients are measured; bran remains separate.

2. Mix and knead

   Mix flour, salt and instant yeast. Gradually add the lukewarm water and knead for about 10 minutes until smooth and elastic. Keep the bran for shaping.

   Dough is smooth and elastic.

   Kneading check: 600 seconds

3. Let the dough rise

   Cover the bowl and let the dough rise for about 1 hour until doubled. Check its volume rather than relying only on the timer; room conditions affect the rise.

   Dough has doubled in volume.

   First rise check: 3600 seconds

4. Divide and rest the balls

   Divide into 6 equal balls for the base batch. Coat lightly with part of the measured bran and place on a tray dusted from the same allowance. Cover and rest for 15 minutes.

   Balls are relaxed and easy to roll.

   Dough-ball rest: 900 seconds

5. Roll and proof; preheat safely

   Roll discs about 0.5 cm thick with the remaining bran and proof for 15 minutes. Preheat the oven and an oven-rated steel or stone to 260°C following both manufacturers’ directions. Do not exceed equipment limits.

   Discs have rested; the permitted baking surface is thoroughly preheated.

   Rolled-disc proof: 900 seconds

6. Bake in batches

   Carefully transfer only as many discs as fit without crowding onto the hot surface. Bake at 260°C, checking after 3–4 minutes, until puffed and lightly golden with cooked interiors. Repeat for the remaining breads; larger batches need more oven rounds.

   Bread is puffed, lightly golden and cooked through.

   Check each bread batch: 240 seconds

7. Check the crumb and cool

   Check a bread from each batch for a cooked interior without raw or gummy dough. Continue baking at 260°C if needed; puffing alone is not enough. Cool on a rack before wrapping.

   Crumb is cooked; bread cools on a rack.

8. Serve or store the bread

   Serve the flatbreads warm. Once cool, wrap and refrigerate; use within 2 days or freeze for longer storage. Warm only the bread needed for serving.

   Bread is served or wrapped after cooling.

Tips

• Ingredient amounts scale with the selected yield; cooking and cooling times are checks, not multiplied guarantees.

Common mistakes

• Relying only on the timer instead of the stated doneness checks.

Substitutions

• Use the specified master ingredients; optional substitutions need separate quantity and preparation review.

Storage

Once cool, wrap and refrigerate; use within 2 days, or freeze for longer storage.

Reheating

Warm only the breads needed until pleasantly warm; no meat-leftover temperature rule is claimed for plain bread.

About this recipe

This owner-approved Egyptian flatbread master uses whole-wheat flour and bran.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.