Aish Baladi is Egyptian flatbread or pita and I was amazed at how simple it it to make. We'll definitely be making it again because it tastes delicious fresh out of the oven. This is also the first time I have ever used my oven at its highest possible setting !
This used one product from my Egyptian-themed Kitchen Trotter box - dukkah, which is a mixture of crushed nuts and spices. There are numerous variations using almonds, sesame seeds, hazelnuts and various other ingredients. It's divine if you dip the still warm Aish Baladi into olive oil then dukkah. Aish Baladi can also be used as an eating utensil, for scooping up food instead of a fork.
10g dried yeast
to serve : olive oil and dukkah
Mix the flour, water, yeast and salt together into a ball - the yeast and salt shouldn't go in together so put the salt, then the flour, then the yeast and toss in the water and mix. Set aside to rise for an hour.
Chop into 10-15 pieces, cover with a clean teatowel and leave to rise for a further 20 minutes.
Roll each piece out onto a floured surface with a floured rolling pin (to prevent it sticking).
Don't worry if the shapes aren't very regular - it just makes them look more rustic !
Put the oven onto its highest possible setting. Put one or two pieces of bread onto an oiled baking sheet and put in the oven for 5 minutes.
I was really impressed with how they turned out - they look really authentic.
I even inadvertently made pitta bread because one puffed up into a pitta pocket. (On further investigation, they are all supposed to puff up like this so I'll have to have another go and see if I can get them all to do it ! Even without, they still tasted great and had a lovely soft texture.)
I served this with my Taamias and a crème fraîche dip.
The other traditional way of eating them, which is also delicious, is to rip off a piece of bread, dip it in olive oil and then into dukkah. Enjoy !
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