Rogef Eish Baladi (Egyptian Flatbread)
Experience the authentic taste of Egypt with Rogef Eish Baladi, a traditional Egyptian flatbread that’s both hearty and versatile. Made with a blend of whole wheat and all-purpose flours, this flatbread boasts a rich, nutty flavor and a soft, pillowy texture perfect for scooping up dips, wrapping around grilled meats, or enjoying as a simple side to any meal. The dough is carefully kneaded and allowed to rise, resulting in a beautifully airy bread that puffs up while baking, capturing the essence of homemade artisan bread. With just a handful of pantry staples like yeast, olive oil, and a touch of sugar for balance, this recipe brings rustic, oven-baked perfection right to your kitchen. Whether you’re crafting a Middle Eastern feast or simply craving warm, homemade bread, Rogef Eish Baladi will transport your taste buds to the streets of Egypt.
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Ingredients
- 500 grams Whole wheat flour
- 200 grams All-purpose flour
- 7 grams Active dry yeast
- 500 milliliters Warm water
- 10 grams Salt
- 5 grams Sugar
- 30 milliliters Olive oil
Directions
Step 1
In a large bowl, dissolve the active dry yeast and sugar in 250 ml of warm water. Stir gently and let it sit for about 10 minutes until it becomes frothy.
Step 2
In a separate large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
Step 3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil.
Step 4
Gradually add the remaining warm water, mixing continuously until a rough dough starts to form.
Step 5
Transfer the dough onto a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.
Step 6
Lightly oil a large bowl and place the dough into it. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1.5 hours or until it has doubled in size.
Step 7
Preheat your oven to 250°C (482°F) and place a baking stone or an inverted baking tray inside to heat up as well.
Step 8
Once the dough has risen, punch it down to release the air, then divide it into 8 equal pieces. Shape each piece into a smooth ball and cover them lightly with a dry towel. Allow them to rest for about 15 minutes.
Step 9
On a lightly floured surface, take one dough ball and roll it out into a disc about 5-7 mm thick. Repeat with the remaining dough balls.
Step 10
Carefully place the rolled-out dough discs onto the preheated baking stone or tray. Bake for 5-7 minutes or until the bread puffs up and is golden brown.
Step 11
Remove the bread from the oven and cover immediately with a towel to keep them soft. Repeat the baking process with the remaining dough discs.
Step 12
Serve warm with your favorite dips or as a side to a meal.
Nutrition Facts
| Serving size | (1257.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2720.5 |
| Total Fat 39.8g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3966.2mg | 0% |
| Total Carbohydrate 522.8g | 0% |
| Dietary Fiber 67.7g | 0% |
| Total Sugars 7.9g | |
| Protein 90.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 200.4mg | 0% |
| Iron 28.9mg | 0% |
| Potassium 2380.8mg | 0% |
Source of Calories