Egyptian Baladi Bread

Zaid El-HassanChef

Ingredjenti

• 2 cups of white flour
  2 cup
• 2 cups of whole wheat flour
  2 cup
• 100 grams of wheat bran
  100 gram
• 1 tablespoon of olive oil
  1 tablespoon
• 1 teaspoon of sugar
  1 teaspoon
• 1 teaspoon of yeast
  1 teaspoon
• 3/4 tablespoon of salt
  0.8 tablespoon
• 1 1/2 cups of warm water
  1.5 cup

Passi

1. 1

   Dissolve the yeast in warm water and let it sit for 10 minutes until it activates.

   Għodda meħtieġa:

   Bowl tal-ħawt

   10 min
2. 2

   Mix the whole wheat flour, white flour, salt, and sugar in a relatively large dry bowl. Add the yeast and oil and mix the dough.

   Għodda meħtieġa:

   Bowl tal-ħawt

   10 min
3. 3

   Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.

   15 min
4. 4

   Place the dough in an oiled bowl, cover it with a cloth, and leave it in a warm place for at least two hours to rise.

   Għodda meħtieġa:

   Bowl tal-ħawt

   120 min
5. 5

   Divide the dough into balls, then roll and flatten them using a rolling pin to form circles about 18 centimeters in diameter and 0.5 centimeters thick, sprinkling a little bran or wheat bran under the dough while rolling.

   Għodda meħtieġa:

   🍳

   Rolling Pin

   15 min
6. 6

   Let the loaves rest for half an hour, covering them with a cloth.

   30 min
7. 7

   Arrange the loaves in the oven according to its capacity, bake on the lower rack at 250 degrees Celsius for 10 to 15 minutes, taking care not to touch the bread with your fingertips.

   Għodda meħtieġa:

   Forn

   15 min
8. 8

   When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.

   5 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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