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Egyptian Bread - 'Eeish baladi' - Egyptian Local Bread (2nd Option)
Created: Jul 14, 2010,
modified: Jan 13, 2012,
overall rating: 0.000
This bread is round, 15-20 cms in diameter and 1-2 cms thick. It is baked with whole wheat flour.
There are two types of 'Eesh baladi' - Egyptial Local Bread:
Machine made and hand made.
Hand made bread is enriched with a thin layer of bran, sprinkled on the lower layer.
The loaves are sold individually and come in different textures: soft, dry, and very dry. The bread is used to scoop up various kinds of food. Very dry bread can be softened by wetting it under running water then passing it over a naked flame.
A Recipe for Egyptian Bread:
Make the dough and bake the bread for one to two hours.
Ingredients:
1) 1 3/4 cups whole wheat flour.
2) 7 oz. water.
3) 1/2 tsp. salt.
4) 1/4 oz. Dry Yeast.
Instructions:
1) Put the flour and salt in an oversized bowl.
2) Mix the dry Yeast with the water, bit by bit.
3) Knead the dough.
4) Spread flour on a clean, flat surface.
5) Roll the dough into small balls.
6) Form the balls into flat round shapes or triangles.
7) Cover with a cloth for one to two hours only.
In one to two hours:
Bake bread on a greased sheet for 30 minutes at 350 degrees.
Egyptian Pita Bread
Is there some sort of flour (whole wheat, white, mixtures of both, or barley) for Egyptian Pita Bread?
In Egypt, there are three kinds of 'Pita Bread':
1) Eeish Shamy 'White Pita Bread':
The flour is a mix of wheat flour only. Aash Shamy 'White Pita Bread' is the same as American Pita bread.
2) Eeish Balady 'Dark Egyptian Bread':
The flour is a mix of wheat flour and wheat flour skin.
3) Eeish Makamar 'Dark Crisp Egyptian Pita Bread':
The flour is a mix of wheat flour and wheat flour skin. It is the same as the 'Aash Balady' except that is baked longer, until it become 'Crisp Egyptian bread'. It is used to make 'Fatta'.
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