Egyptian Balady Bread/ National bread of Egypt

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour provides a nutty flavor while being more nutritious.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds depth of flavor and probiotics.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more cost-effective.

salt

Activate the yeast by mixing 1 1/2 packs of active dry yeast with 1 tbsp of sugar and 1/4 cup of warm water, then let it proof.

In a mixing bowl, combine 2 cups of bread flour, 2 cups of whole wheat flour, and 1 tbsp of salt.

Add the activated yeast mixture to the dry ingredients and mix.

Gradually add approximately 1 cup of warm water until the dough forms and leaves the sides of the mixer, it should be slightly tacky.

Cover the dough with whole wheat flour and plastic wrap, then let it rise in a warm place for about 1 hour until doubled in size.

Punch down the dough to release the air and sprinkle bran on the work surface.

Form the dough into balls and cover the bottom with bran, then let them rise on a baking sheet for 30 minutes.

Flatten each ball into a big circle using your hands or a rolling pin, covering the bottom with bran.

Prepare an unstick pan and preheat it on high heat, then turn on the broiler in the oven.

Cook the rolled-out dough in the pan until bubbles form on the surface, then quickly move it to the oven to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens