Aish Baladi with a Western Twist

Ingredients

In this Western European adaptation of Aish Baladi, we incorporate herbs and spices commonly used in Western European cuisine, such as rosemary and thyme. These additions enhance the flavor profile of the flatbread, giving it a unique twist while still maintaining its traditional Egyptian roots. We alse have the original recipe for Aish baladi, so you can check it out.

• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 2 teaspoons (8g) sugar 2 teaspoons (8g) sugar
• 2 teaspoons (7g) active dry yeast 2 teaspoons (7g) active dry yeast
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 tablespoon (5g) dried rosemary 1 tablespoon (5g) dried rosemary
• 1 tablespoon (5g) dried thyme 1 tablespoon (5g) dried thyme

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 34g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. 2.
   Add the olive oil and warm water to the dry ingredients. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the risen dough and divide it into 8 equal portions.
7. 7.
   Roll each portion into a round flatbread, about ¼ inch thick.
8. 8.
   Sprinkle the dried rosemary and thyme evenly over the flatbreads, pressing them gently into the dough.
9. 9.
   Place the flatbreads on a baking sheet and bake for 10-12 minutes, or until they turn golden brown.
10. 10.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor.
• Dried rosemary and thyme — Crush the herbs slightly before sprinkling them on the flatbreads to release their aroma.

Tips & Tricks

• For a more pronounced European flavor, you can add grated Parmesan cheese to the dough.
• Serve the Aish Baladi with European-style dips like hummus, tzatziki, or olive tapenade.
• Experiment with different herbs and spices to create your own unique flavor combinations.
• If you prefer a thinner flatbread, roll the dough out even thinner before baking.
• Store any leftovers in an airtight container to maintain freshness.

Serving advice

Serve the Aish Baladi warm or at room temperature. It pairs well with a variety of dishes, such as Mediterranean salads, grilled vegetables, or as a base for open-faced sandwiches.

Presentation advice

Arrange the Aish Baladi on a rustic wooden platter or a bread basket lined with a clean kitchen towel. Sprinkle some fresh herbs on top for an extra touch of color.