Low Sodium Egyptian Baladi Bread
Discover the heartwarming simplicity of Low Sodium Egyptian Baladi Bread, a healthier twist on the traditional flatbread beloved in Egyptian cuisine. Made with a wholesome blend of whole wheat and all-purpose flours, a touch of olive oil, and just a hint of honey, this bread is light, fluffy, and full of rustic flavor—perfect for anyone seeking a low-sodium alternative without compromising taste. With minimal salt and a naturally leavened dough, this recipe delivers soft, airy rounds that puff beautifully in a hot oven. Whether served warm with your favorite low-sodium dips, paired with hearty stews, or enjoyed fresh out of the oven, this traditional bread promises to be a versatile and nutritious addition to your table. Perfect for beginner bakers, the recipe includes straightforward steps like kneading, shaping, and baking on a hot stone for authentic results. Bring a little piece of Egyptian tradition to your kitchen with this easy, flavorful, and sodium-conscious recipe!
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Ingredients
- 500 grams Whole wheat flour
- 200 grams All-purpose flour
- 400 milliliters Warm water
- 7 grams Active dry yeast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Honey
Directions
Step 1
In a small bowl, combine 100 milliliters of the warm water with the active dry yeast and honey. Stir gently and let it sit for about 10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, mix the whole wheat flour and all-purpose flour together. Create a well in the center and add the yeast mixture, olive oil, salt, and the remaining 300 milliliters of warm water.
Step 3
Use a wooden spoon or your hands to gradually incorporate the flour into the liquid, forming a rough dough.
Step 4
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Step 5
Lightly oil a large bowl, place the dough in the bowl, and cover it with a damp cloth. Allow it to rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Step 6
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape them into balls.
Step 7
Preheat the oven to 450°F (230°C) and place a baking stone or an inverted baking tray in the oven to heat.
Step 8
On a lightly floured surface, roll each dough ball into a small circle about 8 inches in diameter and about 1/4 inch thick.
Step 9
Cover the rolled dough with a damp cloth to prevent drying out while you prepare the other pieces.
Step 10
Carefully place the rolled-out dough one or two at a time onto the preheated baking stone or tray. Bake for 5-7 minutes until puffed and lightly browned.
Step 11
Remove the bread from the oven and cover with a clean towel to keep them soft while you bake the remaining pieces.
Step 12
Serve warm or at room temperature with your favorite low sodium dips or spreads.
Nutrition Facts
| Serving size | (1153.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2718.2 |
| Total Fat 39.4g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2393.1mg | 0% |
| Total Carbohydrate 523.6g | 0% |
| Dietary Fiber 67.7g | 0% |
| Total Sugars 8.7g | |
| Protein 90.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 200.6mg | 0% |
| Iron 28.9mg | 0% |
| Potassium 2384.3mg | 0% |
Source of Calories