Sunday, May 13, 2012

Egyptian Traditonal Bread: Ayesh Baladi (Native Bread)

Egyptian Traditonal Bread: Ayesh Baladi (Native Bread).

It used as a pocket bread for various types of sandwiches, kebabs, tagine , fish and almost every meal:)

6-8 bread

1 3/4 cups whole wheat flour
7 oz. water
1/2 tsp. salt.
1/4 oz. Dry Yeast.

Put flour and salt in an over sized bowl. Mix the dry yeast with the water. Slowly add water in the flour-salt mix and work this mix until you get a dough. Then, knead the dough for 20 minutes.

Spread some flour on a clean, flat surface. Divide the dough into small balls. Form balls into flat round shapes or triangles. Cover with a cloth and proof for one to two hours.
Bake the bread on a greaseproof paper for 30 minutes at 350 Degrees Centigrade.

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