Low Fat Egyptian Baladi Bread
Enjoy the authentic taste of Egypt with this Low Fat Egyptian Baladi Bread recipe, a wholesome and lighter take on the traditional flatbread. Made with a blend of whole wheat and all-purpose flour, this bread strikes the perfect balance between hearty texture and soft, airy pockets. Leaning on the natural leavening power of active dry yeast and requiring minimal olive oil, it’s a healthy and guilt-free choice for any meal. The dough is simple to prepare, and the puffed results are perfectly baked in under 10 minutes, making it ideal for busy weeknights. Pair this warm, aromatic bread with hummus, dips, or your favorite Middle Eastern dishes for a truly authentic touch. Perfect for health-conscious bakers and lovers of global cuisine alike, this low-fat version of Egyptian baladi bread is both flavorful and versatile.
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Ingredients
- 250 grams Whole wheat flour
- 250 grams All-purpose flour
- 7 grams Active dry yeast
- 5 grams Sugar
- 10 grams Salt
- 325 milliliters Warm water
- 15 milliliters Olive oil
Directions
Step 1
Begin by dissolving the sugar in 325 ml of warm water. Sprinkle the active dry yeast over the mixture and let it sit for approximately 10 minutes, or until foamy. This indicates that the yeast is active.
Step 2
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well.
Step 3
Make a well in the center of the flour mixture and add the yeast mixture along with the olive oil.
Step 4
Using your hands or a wooden spoon, gradually mix the ingredients until a rough dough begins to form.
Step 5
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Step 6
Place the dough in a bowl lightly greased with a bit of olive oil, and cover it with a damp cloth. Allow it to rise in a warm place for about 1 hour or until the dough has doubled in size.
Step 7
Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Place a baking stone or an inverted baking sheet in the oven to heat up as the oven preheats.
Step 8
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces and shape each piece into a ball.
Step 9
On a lightly floured surface, roll each ball into a round disc about 1/4 inch thick.
Step 10
Carefully transfer the discs onto the preheated baking stone or inverted baking sheet. Bake for 5 to 7 minutes or until the bread puffs up and is well cooked, with a lightly browned base.
Step 11
Remove from the oven and allow the bread to cool on a rack for a few minutes before serving.
Step 12
Enjoy the baladi bread warm, or store in a sealed container once fully cooled.
Nutrition Facts
| Serving size | (865.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1926.8 |
| Total Fat 21.5g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.2mg | 0% |
| Total Carbohydrate 379.7g | 0% |
| Dietary Fiber 38.6g | 0% |
| Total Sugars 6.8g | |
| Protein 61.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.6mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 1421.7mg | 0% |
Source of Calories