Yeast dough made with whole-wheat flour is divided into small rounds and baked in a very hot oven, where it puffs in seconds to form a pocket. This recipe makes eish baladi, Cairo’s everyday bread, ready to fill with falafel or cheese for a snack.
Mix the whole-wheat flour, flour, and salt. Add the warm water, fresh yeast, and olive oil, and knead for 10 minutes until a soft dough forms.
Cover the dough and let it rise in a warm place for 60 minutes, until doubled in size.
Divide the dough into small pieces and roll each into a round of medium thickness.
Bake the breads in a very hot oven preheated to 250°C / 480°F for 6 minutes, until they puff and are lightly colored.
Make sure the oven is very hot; at a lower temperature, the bread will not puff and form a pocket. Allergen: contains gluten (wheat).
Fırını gerçekten 250 dereceye kadar ısıttım, ekmekler 6 dakikada muhteşem kabardı, tam ortası cepli çıktı. Falafelle doldurunca harika oldu.
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