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A pile of eish baladi, the bran-crusted Egyptian pocket bread
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🇪🇬 EgyptianFoto: Mohanad5ayman · CC BY-SA 4.0 ↗

Eish Baladi (Egyptian Wholemeal Pocket Bread)

Wholemeal discs rolled in bran and slapped onto a furnace-hot stone, where the steam blows them into a balloon in ninety seconds and they collapse into a pocket as they cool. The word eish means both bread and life. It has fed Egypt since the pharaohs, and Cairo vendors still cycle through traffic with towers of it on their heads.

Sumber

Resep oleh Egyptian home kitchens · 🏺 Tradisional · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egypt · bread, and the word for life — An ownerless traditional bread, so no baker is credited. The cited article confirms eish baladi as a traditional Egyptian flatbread and one of the oldest staples in the country's culinary history, the most popular bread in Egypt and the backbone of its cuisine since ancient Egypt, seen in Cairo carried by vendors cycling through traffic; and describes it as a yeasted pocket-style bread distinguished by a wheat bran-rich crust, in which high baking temperatures make the yeast-generated gas expand rapidly when flat discs are placed on hot stone oven floors, forcing bubbles that merge into one large pocket before setting. The flour blend, the 45-minute preheat, timings and quantities are this book's own.

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Lihat cara membuatnya · 3 video

Muhammed the Egyptian CookAya Habib - آية حبيبShaimaa Soliman شيماء سليمان
⏱ 180 mnt🍽 8 porsi🔥 210 kkal🇪🇬 Mesir
VeganVegetarianHalalBebas susuBebas kacang

Langkah

  1. Mix both flours, water, yeast and salt into a soft, slightly sticky dough. Knead 10 minutes, cover and prove 1½ hours until doubled.

  2. Put a baking stone or a heavy upside-down tray in the oven and heat to the very highest setting — 250 °C or more — for a full 45 minutes.

    💡 Forty-five minutes of preheating, not ten. The pocket forms only if the stone is hot enough to turn the dough's water to steam instantly; a warm stone bakes a flat, dense disc.

  3. Divide the dough into 8. Roll each ball in the bran until thickly coated, then flatten with a rolling pin into a disc 18 cm across and 6 mm thick.

  4. Lay them on bran-dusted cloth and prove 30 minutes, uncovered, until the surface looks dry and matt.

  5. Slide two at a time onto the stone. They should balloon within 60–90 seconds. Bake 3 minutes total, until just coloured — not browned.

  6. Stack them straight into a cloth as they come out and wrap. Trapped steam keeps them soft; left in the open they go to crackers.

💡 Tips

  • Pale is right. Egyptian bread is baked blonde on purpose — it is going to be torn and dipped or filled, not eaten for its crust.
  • Torn and fried, the stale ones go into fattah and into salads, which is what every household does with the bottom of the basket.

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