Description
Sourdough Aish Baladi is a traditional Egyptian flatbread characterized by its fluffy pocket and slightly tangy flavor from long fermentation using a ripe sourdough starter. This recipe uses a mix of wheat flour and sourdough starter with a bran and flour proofing mixture to create soft, airy flatbreads baked on a hot stone for an authentic texture and taste. Perfect for serving warm or storing frozen, these breads bring a wholesome homemade touch to any meal.
Ingredients
Dough Ingredients
- 400 grams flour (3+ cups) (see notes for flour type)
- 290 grams water (1 cup + 3-4 Tbsp)
- 200 grams ripe sourdough starter (3/4 cup)
- 10 grams salt (1 3/4 tsp)
Proofing Sheet Ingredients
- 250 grams wheat bran (4-5 cups)
- 125 grams flour (1 cup)
Instructions
- Fermentation Preparation: Begin by preparing your sourdough starter to build 200 grams, which may take from 4 hours to overnight depending on your feeding ratio. Note that fermentation will be done at room temperature, but ambient temps affect timing.
- Mix Dough: Reserve about 45 grams (3 Tbsp) water. Combine flour, salt, starter, and most of the water in a stand mixer bowl. Mix for 2-3 minutes, or use the rubaud hand method. If dough wraps or lifts easily, add reserved water to achieve wetter consistency.
- Continue Mixing & Gluten Development: Mix an additional 3-4 minutes until dough stretches 5-6 inches without breaking, though whole grain emmer flour results in less extensibility.
- Bulk Fermentation: Transfer dough to a straight-walled container, cover, and let rise until it expands about 75%, roughly 8 hours in cooler temperatures or less if warmer.
- Prepare Proofing Surface: Mix bran and flour and cover the bottom of a 13×17 inch baking sheet or pan with this mixture.
- Dough Degassing: Using a spatula, pull dough away from bowl sides and gently stir to release gas.
- Shape Dough Balls: Using a damp ice cream scoop, portion dough into 8-9 balls, spaced in three rows of three on the bran-flour proofing sheet. Cover with a second pan or baking sheet to prevent drying.
- Preheat Oven: Preheat oven to 500°F (260°C) with a baking stone or steel on the middle rack for at least 30 minutes, checking temperature with an infrared thermometer if possible.
- Prepare Peel: Dust your baking peel with some bran-flour mixture to prevent sticking.
- Transfer and Shape Dough: Dust dough tops with flour and flatten domed tops gently. Slide fingers under dough through bran to pick up, shake off excess bran, then transfer to peel. Stretch to 1/4 to 1/2 inch thickness for fluffy pockets.
- Bake Flatbreads: Slide dough onto the hot stone and bake for about 4 minutes until pocket forms; no flipping needed. If using low-gluten flour like emmer, some may require extra time to bake through.
- Repeat Baking: Bake remaining dough balls similarly; four breads generally fit on the stone at once.
- Remove and Cool: Use tongs to remove breads from oven and let cool slightly on a rack or serve warm.
- Storage: Store breads in a bag or beeswax wrap for 1-2 days or freeze for longer preservation.
Notes
- Flour type: Use good quality wheat flour; whole grain emmer can be used but results in less elastic dough and less puff.
- Water amount may vary slightly based on flour absorption; adjust water reserved for desired dough consistency.
- Fermentation times depend heavily on ambient temperature; colder temps slow fermentation, warmer temps speed it up.
- Using a baking stone or steel preheated well is key for good oven spring and puffing in bread.
- Proof dough on a bran-flour mixture to prevent sticking and help shaping.
- Dough folding or degassing is gentle to retain gas bubbles for good crumb texture.
- Prep Time: 15 minutes
- Cook Time: 4 minutes per batch (multiple batches require additional time)
- Category: Bread
- Method: Baking
- Cuisine: Egyptian
