A daily staple among Egyptians, aish baladi is made by proofing a whole wheat dough and baking it at high heat. This nut-free recipe puffs up to form a pocket, making it ideal for stuffing or serving with meze.
Mix the yeast with the warm water and let it sit for five minutes, then add the flour, salt and cumin seeds and knead.
Cover the dough and let it rise in a warm spot for forty-five minutes, until doubled in size.
Divide the dough into pieces and shape into round flat loaves.
Let the shaped loaves rest for ten more minutes.
Bake in an oven preheated to 250°C for fifteen minutes, until the loaves puff up and the edges turn lightly golden.
Preheat the oven as hot as possible; aish baladi's signature puff only happens at high heat. Allergens: contains gluten (whole wheat flour).
You can freeze the loaves before baking; let them thaw at room temperature before use.
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