Author: Marisa Lopez Chicote Egyptian Baladi Bread
EGYPTIAN BALADÍ BREAD
Author: Marisa López
Origin of Egyptian Baladi bread (Aish Baladi)
The court bakery of Ramses III
In ancient Egypt, bread was made of a kind of ancient wheat called “Emmer”. At that time, there were two types of grains that ancient Egyptians planted: wheat and barley.
Wheat had an important status in the Ancient Egyptian economy. It was not only used for bread making; it was also a form of payment. Wheat was both a strategic commodity of the state and kept in vaults, as well as an investment for more difficult times. Emmer earned its worth from its high fiber content, low gluten content, and organic quality. It was the food that both the rich and the poor ate, and it was a sacred plant to ancient Egyptian gods, particularly Osiris.
Harvest time was a great celebration in Ancient Egypt, especially when prayers were answered and the great Nile River flooded generously to water different crops, most importantly wheat. Even today, growing wheat brings happiness, hope and thankfulness to God by Egyptian farmers and their families.
This wheat growing tradition, which dates back more than 5,000 years, brought about Egyptian “Baladi Flatbread” – a very special bread that is not like any other. Though it may look similar to pita bread in shape, Baladi Flatbread has a much different taste.
Ancient Egyptians baked bread from emmer wheat or barley, and added wild yeast to help the dough rise. They used to flatten the dough on a round baking board and bake it on high temperature in ovens built from Nile red mud. The baking method and ingredients have remained the same in every farmer’s house in both lower and upper Egypt since the pharos started the tradition.
But what is really unique about Egyptian bread?
Bread in standard Arabic is “Khobz”, which is the most common word for bread in Arab countries, except Egypt. There, Egyptians call bread “Aish baladi”.
Baladi means traditional or authentic in English, but the word “Aish” is the key to understanding the special place of bread in Egyptian heritage. Aish means “life”, which is how Egyptians have perceived bread since ancient times. Bread is considered a commodity that Egyptians cannot live without in their daily diet. It is on every table, breakfast to dinner. It never fails to make a person feel full and happy. It is a thermometer of mood.
Poor or rich, everyone eats bread. If a person doesn’t have money and is hungry, just get a loaf of “Aish baladi” and a cup of tea. If a farmer wants to take a break from his work, he eats “Aish”, and maybe some onion, arugula, or cottage cheese.
Bread is the sign of friendship, love, loyalty, and long-lasting relations. You can hear it in friendly conversations over “breaking bread.” Aish is a symbolic expression of prosperity, as it has always been a secure job and income source for Egyptians of all ages throughout time.
“Aish Baladi” has been a dear friend to Egyptians since ancient times. A prayer to get God’s blessings during harvest time is immortal in Egyptian genes. The country sings for the bread, celebrating wheat harvest.
“Aish Baladi “is not only a food item for Egyptians; it is a reflection of Egyptian culture and a significant meaning of life.
Ingredients for 10 loaves
- 1 1/2 cup white flour
- 1 1/2 cup whole wheat flour.,
- 1/4 teaspoon sugar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon dry yeast
- 1/2 cup to 1 cup of very warm water
- Cracked wheat bran for proofing
Elaboration:
- In a large bowl, whisk the yeast with the water and honey and let stand until foamy, 10 minutes. Add 1 1⁄2 cups of the whole-wheat flour and 1 ½ cup of white flour stir until smooth. Cover the dough with plastic wrap and let stand for 30 minutes.
- Uncover the dough and, using your hand, stir the salt and oil into the dough and then add the remaining 2 1⁄2 cups whole-wheat flour and mix until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a large bowl greased with oil and cover with plastic wrap. Let stand until doubled in size, about 1 1⁄2 hours.
- Punch the dough down and divide into 10 equal pieces. Roll each piece into a ball and then flatten into a 5-inch circle. Lightly sprinkle the cracked wheat bran, if using, or more whole-wheat flour over 2 parchment paper-lined baking sheets. Divide the dough circles between the baking sheets and loosely cover with a kitchen towel. Let stand until slightly puffed, about 30 minutes.
- On high heat, place the pan to be really hot.
- Put the hand grill on the other stove top on high heat.
- Take a piece of dough and flatten it with your roller over some wheat flour. Make it thin in your first trial. When you become comfortable with this recipe, you can play around with the thickness to make it fuller.
- Place the flat dough on the hot pan for 10 seconds. Now flip on the other side for 10 seconds.
- Move it to the hand grill and be careful with heat control.
- As soon as the bread starts to rise, lower the heat a bit and flip on the other side.
- Let get cold and enjoy