Egyptian bread
Egyptian bread, also known as “aish baladi,” is a simple and traditional bread that has been enjoyed for centuries in Egypt. It is a staple food in the Egyptian diet and is essential for many meals.
Aish baladi is different from other bread in that it is made entirely from wheat flour and water without yeast. This means that the dough does not rise, resulting in a dense and chewy consistency that is perfect for soaking up sauces and dips.
The origins of aish baladi trace back to ancient Egypt, where it was the main staple food for the locals. Archaeological evidence suggests that bread was first developed in Egypt over 5,000 years ago, and it has been a crucial part of the Egyptian diet ever since. The bread was then baked in ancient Egyptian ovens using open fires and clay pots.
Today, aish baladi is still a significant part of the Egyptian cuisine, and the recipe has been passed down from generation to generation. It is a common sight throughout Egypt to see vendors selling freshly baked bread on the street corners in the early morning hours. Egyptians take great pride in their bread-making skills, with each household having their own unique recipe.
To make aish baladi, the ingredients required are straightforward - flour, water, salt, and possibly milk or oil. The bread is often baked in pairs or triplets, forming an oval shape, before being baked on a hot stone oven. However, it is also commonly baked in a regular oven.
The resulting bread has a delicious, hearty flavor, with a slightly sweet taste and is perfect for a range of dishes or as a snack on its own. This bread also has a long shelf life, making it ideal for travel, picnics, or for hunger pangs on the go.
Egyptian bread is a fantastic accompaniment to a range of Egyptian meals, such as falafel, hawawshi, koshari, and ful medames. It is also a great snack when eaten with a variety of dips, such as hummus, tahini, or baba ganoush.
In conclusion, aish baladi is one of the oldest and most beloved products of Egyptian cuisine. Its humble yet delicious ingredients and traditional preparation methods have made it a staple food in this region. Bakers throughout Egypt still make it by hand as it has been for years, giving it a unique taste that cannot be replicated. Despite the many new types of bread available throughout Egypt, this simple traditional bread remains unchallenged as a staple food and a symbol of an ancient culture.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry yeast
- 1 1/4 cups warm water
- 1/4 cup vegetable oil
Instructions:
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In a large mixing bowl, combine the flour, salt, sugar, and dry yeast.
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Slowly add the warm water to the mixture while stirring with a spoon or spatula.
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Once all the water is added, switch to your hands and knead the dough for about 10 minutes or until it’s smooth and elastic.
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Place the dough in a greased bowl and cover it with a cloth. Leave it in a warm place for about an hour, or until it has doubled in size.
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Preheat your oven to 425°F.
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Punch down the dough, then knead it for a few minutes on a floured surface.
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Divide the dough into small to medium sized balls and flatten each one out into a disc, about 1/2 inch thick.
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Place the discs onto a greased baking sheet and brush each one with vegetable oil.
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Bake in the preheated oven for 10-15 minutes or until the bread is golden brown.
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Remove from the oven and allow to cool for a few minutes. Serve warm with your favorite dip, spread or as a side dish. Enjoy your delicious Egyptian bread!