Low Sodium Rogef Eish Baladi (Egyptian Flatbread)

Discover the wholesome allure of Low Sodium Rogef Eish Baladi, a traditional Egyptian flatbread that's been reimagined with a heart-healthy twist. Crafted with a blend of whole wheat and all-purpose flours, this flatbread achieves the perfect balance of nutty richness and soft, airy texture. A touch of olive oil and a smidge of salt allow the natural flavors to shine, while the use of warm water and instant yeast ensures a beautifully soft rise. The dough is rolled in cornmeal for an authentic rustic touch, then baked at high heat to achieve its signature golden puff. Ideal for pairing with your favorite dips, stews, or mezze platters, this flatbread is not only low in sodium but also a healthier celebration of Egyptian home baking. Quick to prepare and perfect for sharing, it’s a delightful addition to your table!

Nutriscore Rating: 80/100

Prep Time:90 mins

Cook Time:25 mins

Total Time:115 mins

Servings: 8

Ingredients

• 2 cups Whole wheat flour
• 1 cup All-purpose flour
• 1 teaspoon Instant yeast
• 1 teaspoon Sugar
• 2 tablespoons Olive oil
• 1.25 cups Warm water
• 0.5 teaspoon Salt
• 0.5 cup Cornmeal

Directions

Step 1

In a large mixing bowl, combine whole wheat flour, all-purpose flour, instant yeast, and sugar.

Step 2

Add in the olive oil and warm water to the dry ingredients. Stir the mixture until a sticky dough begins to form.

Step 3

Sprinkle the salt over the dough and continue kneading the dough inside the bowl for about 5 minutes until the dough becomes smooth and elastic.

Step 4

Cover the bowl with a clean cloth or plastic wrap and allow the dough to rise for 1 hour in a warm place, or until it has doubled in size.

Step 5

Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking tray in the oven to heat up.

Step 6

Punch down the risen dough and divide it into 8 equal parts. Shape each piece into a ball.

Step 7

On a lightly floured surface, roll out each dough ball into a round about 1/4 inch thick. Use cornmeal to prevent sticking by lightly dusting your work surface and the dough rounds.

Step 8

Once the oven has fully preheated, carefully place 2-3 flatbreads at a time onto the hot stone or baking tray and bake for about 5-8 minutes. The bread should puff up and be lightly browned.

Step 9

Remove the baked bread and allow it to cool on a wire rack. Repeat baking with the remaining bread rounds.

Step 10

Serve the Eish Baladi warm with your favorite dips or dishes. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(798.3g)

Amount per serving	% Daily Value*
Calories	1899.0

Total Fat 37.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1202.4mg	0%
Total Carbohydrate 350.5g	0%
Dietary Fiber 40.7g	0%
Total Sugars 6.3g
Protein 52.8g	0%

Vitamin D 0IU	0%
Calcium 102.0mg	0%
Iron 17.8mg	0%
Potassium 1278.1mg	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: 17.3%

Protein: 10.8%

Carbs: 71.8%