A staple on Egyptian tables, aish baladi is made by kneading whole-wheat dough, letting it rise, and baking it at high heat. Its signature pocket forms as it bakes. This nut-free bread is well suited to serving with dolma or mezze.
Mix the yeast with the lukewarm water and let stand for five minutes. Add the flour, salt, and cumin seeds, then knead.
Cover the dough and let it rise in a warm place for forty-five minutes, until doubled in size.
Divide the dough into pieces and shape them into round, flat loaves.
Let the shaped loaves rest for ten more minutes.
Bake in an oven preheated to 250°C / 480°F for fifteen minutes, until the loaves puff up and the edges are lightly darkened.
Heat the oven as high as possible; aish baladi develops its characteristic pocket only at high heat. Allergen: contains wheat (gluten) from whole-wheat flour.
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