High Protein Rogef Eish Baladi (Egyptian Flatbread)

Elevate your bread-baking game with this High Protein Rogef Eish Baladi, a modern twist on the classic Egyptian flatbread. Crafted with a blend of whole wheat flour, bread flour, and vital wheat gluten, this flatbread is a nutritional powerhouse that’s perfect for fueling your day. Greek yogurt and honey lend a subtle richness and natural sweetness, while olive oil ensures a tender, aromatic crumb. Baked to golden perfection in just minutes, these flatbreads boast the signature puff and soft texture of authentic eish baladi while packing an extra protein punch. Serve them warm straight from the oven, paired with creamy dips, hearty stews, or as a wholesome wrap for your favorite fillings. Perfectly balanced in flavor and texture, this recipe is your go-to for healthy, homemade bread with an irresistible Mediterranean flair.

Nutriscore Rating: 80/100

Prep Time:80 mins

Cook Time:20 mins

Total Time:100 mins

Servings: 8

Ingredients

• 2 cups whole wheat flour
• 1 cup bread flour
• 1 tablespoon vital wheat gluten
• 1 teaspoon baking yeast
• 1.25 cups warm water
• 0.5 teaspoon salt
• 1 tablespoon olive oil
• 0.5 cup Greek yogurt
• 1 tablespoon honey

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour, bread flour, and vital wheat gluten. Mix well to ensure even distribution of the vital wheat gluten throughout the flour mixture.

Step 2

Dissolve the yeast in the warm water. Let it sit for 5 minutes until it becomes frothy, indicating the yeast is activated.

Step 3

Add salt, olive oil, Greek yogurt, and honey to the yeast mixture. Stir to combine.

Step 4

Gradually add the liquid mixture to the dry ingredients, stirring continuously with a wooden spoon or spatula until a dough begins to form.

Step 5

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Step 6

Lightly oil a clean bowl, place the dough in it, and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 7

Preheat the oven to 475°F (245°C) and place a baking stone or an inverted baking sheet in the lower half of the oven to heat.

Step 8

After the dough has risen, punch it down to release excess air, then divide it into 8 equal portions.

Step 9

Roll each portion into a ball and then flatten each ball into a disc about 6 inches in diameter and 1/4 inch thick.

Step 10

Allow the discs to rest for 10 minutes before baking.

Step 11

Carefully place the flatbread discs onto the hot baking stone or baking sheet. Bake for 5-7 minutes until they puff up and are golden brown.

Step 12

Remove from the oven and let cool on a wire rack. Serve warm or at room temperature with your favorite dips or as a side to any meal.

Nutrition Facts

Serving size	(833g)

Amount per serving	% Daily Value*
Calories	1574.7

Total Fat 21.2g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 4mg	0%
Sodium 1239.2mg	0%
Total Carbohydrate 293.2g	0%
Dietary Fiber 33.5g	0%
Total Sugars 22.0g
Protein 61.6g	0%

Vitamin D 0IU	0%
Calcium 200.7mg	0%
Iron 15.4mg	0%
Potassium 1255.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.9%

Protein: 15.3%

Carbs: 72.8%