Egyptian bread ( عيش بلدى مصرى )

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nutrients while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and can be used in place of olive oil.

Mix 1 kilo of white flour, 250 grams of semolina flour, 1 teaspoon of salt, and 1 tablespoon of sugar in a bowl.

Dissolve 1 teaspoon of yeast in warm water and let it sit until frothy.

Add the yeast mixture to the flour mixture and mix by hand or with a kitchen machine.

Knead the dough until smooth, about 10 minutes.

Cover the dough and let it rise in a warm area for about 45 minutes to 1 hour until doubled in size.

Divide the risen dough into pieces the size of tennis balls.

Shape each piece into a ball and flatten it.

Sprinkle semolina flour on a surface and roll out each disc to a thin shape.

Cover the discs with a towel and let them rest for about 5-10 minutes.

Preheat a high-heat surface for cooking the bread.

Cook each disc on the heated surface until it puffs up and is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens