Aysh Baladi
The Egyptian everyday bread: a wholemeal pita-style flatbread baked at extreme heat so it puffs into a hollow round, then deflates into a perfect pocket. Eaten with every meal - torn for scooping ful, kofta or tahina; cut into halves stuffed with falafel or eggs. "Aysh" means "life"; the name says it.
Overview
A simple dough of half plain flour and half wholemeal, yeast, salt and warm water. Rises for 1 hour. Divides into 6 portions; rolls into thin 18 cm discs; rests for 20 minutes. Baked at maximum heat on a hot baking stone for 3-4 minutes, they puff dramatically and fall flat as they cool, leaving a hollow pocket.
Ingredients
- 300 g wholemeal flour (or 200 g wholemeal + 100 g rye for darker bread)
- 200 g plain white flour
- 1 sachet (7 g) fast-action yeast
- 1 ½ teaspoons salt
- 1 tablespoon caster sugar
- 1 tablespoon olive oil
- 320 ml warm water
Method
Stage 1 - Dough
- Whisk both flours, yeast, salt, sugar.
- Add olive oil and warm water; mix to a soft dough.
- Knead 10 minutes until smooth and elastic.
- Cover; rise 1 hour until doubled.
Stage 2 - Heat oven
- Place a baking stone or upturned heavy tray on the top oven rack.
- Heat oven to maximum (250°C+) for 30 minutes.
Stage 3 - Shape
- Knock back the dough; divide into 6 portions.
- Roll each into a tight ball; cover; rest 10 minutes.
- Roll each ball into an 18 cm disc, 3-4 mm thick.
- Place on a lightly floured tea-towel-covered surface; cover; rest 20 minutes.
Stage 4 - Bake
- Slide one bread onto the hot stone using a peel or back of a tray (sprinkle with cornmeal or flour first to prevent sticking).
- Bake 3-4 minutes - the bread should puff dramatically into a balloon.
- If your oven has a grill, briefly hit the top under the grill to colour.
- Lift off; the bread deflates as it cools, leaving a pocket.
Stage 5 - Stack
- Stack baked breads under a clean tea towel - keeps them soft.
Stage 6 - Serve
- Eat warm. Tear for scooping or split open and fill with falafel, egg or salata baladi.
Notes
- Maximum heat is the trick: Below 230°C the dough won't puff into a pocket. Pre-heat the stone for at least 30 minutes.
- Thin enough: 3-4 mm. Too thick and they don't puff; too thin and they crack.
- Don't open the oven during the puff: Cool air kills the puff. Watch through the glass.
Storage
- Best fresh, eaten warm.
- Keep wrapped in a tea towel 24 hours.
- Freeze 1 month.
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