Aish Baladi (Egyptian Flatbread)

In a large bowl, mix together the yeast and water, set aside until foamy, 5-10 mins. Add the wholemeal flour into the yeast mixture and mix together until combined. Cover and set aside for 30 mins.

Then, stir in the salt, olive oil and the strong white bread flour into the yeast mixture, using your hands, mix together until a dough forms. Lightly flour a clean surface with wholemeal flour and knead until no longer sticky and it becomes smooth and elastic, 8-10 mins. Add more flour to the surface if it’s sticking too much. Form the dough into a ball and place in a greased bowl. Cover and proof until doubled in size, 45 mins-1.5 hours.

Punch the dough down and divide into 8 equal pieces. Roll each piece into a ball and place onto a baking tray that has been lightly dusted with more wholemeal flour. Cover with a damp tea towel and leave the dough to rest for 15 mins.

Take 1 ball of dough at a time and place on a lightly dusted surface. Lightly dust the dough with more wholemeal flour and roll the dough out using a rolling pin to 1cm thick- the flatbread should be roughly the size of your hand. Lightly dust parchment paper with wholemeal flour and place the rolled out dough onto it covering with a damp tea towel, continue rolling the rest of the dough out. Leave to proof until slightly puffed, around 20-30 mins.

Meanwhile, place a large cast iron skillet or baking stone into the oven. If you don’t have those, a baking tray works. Pre-heat it to fan grill 230°C – you need it piping hot.

Once the skillet/stone/tray has preheated for at least 30 mins, add 1 or 2 flatbreads onto your hot surface and bake until the bread balloons, 2-4 mins. Then transfer into a clean tea towel. Continue this process until all the flatbreads are cooked.