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The Secret Technique That Makes Egyptian Pita Perfect
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Eish baladi isn't just another flatbread - it's what happens when you combine the convenience of pita with the incredible texture of Focaccia and the complex flavor of sourdough. This Egyptian bread is so beloved that Egyptians consume over 250 million loaves every day. Our recipe reveals the secret technique that gives this bread its perfect pocket and springy texture. It's tastier, softer, and in my opinion way better than any other pita.
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Ingredients (makes 16 small or 10 medium loaves):
500g white all purpose flour (11% protein recommended)
400ml water
10g salt
10g sugar
7g dry active yeast
Bran mixture:
500g fine wheat bran
350g white all purpose flour
Recipe summary:
1- Make a preferment the night before
2- Turn the preferment into dough by mixing the rest of the ingredients with it using the technique outlined below
3- Portion the dough out into individual pieces onto trays filled with wheat bran and flour then rest
4- Take pieces of dough and lightly stretch them with your hands, then bake them one by one
Pre-ferment:
In a bowl add 200g of the flour, 200ml of the water and 1g of the yeast from the original ingredient amounts. Mix until well combined and the mixture is sticky. Cover and leave for 12-16 hours.
Assembling bread dough:
1. In the bowl of a stand mixer add the preferment, remaining flour, remaining yeast, sugar, salt, and half of the remaining water. Mix on low until a rough dough comes together (about a minute).
2. Knead the dough on low speed for 5 minutes until smooth, then while the machine is running add half the remaining water and incorporate. Once incorporated repeat to add the rest of the water and turn the speed up to medium.
3. When all the water has been absorbed and the dough starts sticking to the bowl, knead for a further 2 minutes. Dough should be very sticky and stretchy. Cover and let it rest for 1-2 hours depending on ambient temperature or until it doubles in size.
4. Gently knock out most of the air, by releasing the dough from the sides of the bowl.
Bran mixture:
If you do not have fine bran, grind the wheat bran using a blender for 15 seconds and sift it into a large bowl. Mix the bran and flour until well combined and pour the mix onto baking trays or sheets (ideally ones with high walls). The bran and flour mixture should be at least 1 cm deep.
Portioning and baking the dough:
1. Cover trays with bran-flour mixture. Have a plate of flour ready.
2. Wet your dominant hand and flour the other. Using the wet hand, scoop dough and let it dangle from your palm. Swing palm in circular motions to slap dough into hand, until it forms a taught ball. Pinch between thumb and finger to portion, then drop onto floured hand. Bounce in palm to coat with flour, then place unfloured-side down on bran. Space portions well apart.
4. Cover and rest 45-60 minutes in a warm room.
5. Heat home oven with pizza stone/steel to maximum temperature (250°C) for 1 hour, or pizza oven to 350-400°C for 20 minutes.
6. To bake: Dust peel with bran mixture. Gently lift dough by curling fingers under it through the bran. Support with all fingers, shake off excess bran, and transfer to peel. Pat gently to shape into a circle. Shake to ensure it can slide on the peel.
7. Bake until lightly colored (4-5 minutes in home oven, 90-120 seconds in pizza oven). In a home oven you should take it out when it has started to lightly change colour, in a pizza oven watch for leoparding then remove when lightly browned.
10. Cool bread on a wire rack for 20 minutes, do not stack until cooled to prevent the bread from softening. Store in an airtight bag or container for up to 3 days or freeze and reheat when needed.
___
___
Want to help us make more awesome recipes like this every week?
___
🌍 Stay connected 🌍
You can reach us on instagram and we'd love to see any recipes you cook.
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
📷 My Filming Equipment 🎥
___
Ingredients (makes 16 small or 10 medium loaves):
500g white all purpose flour (11% protein recommended)
400ml water
10g salt
10g sugar
7g dry active yeast
Bran mixture:
500g fine wheat bran
350g white all purpose flour
Recipe summary:
1- Make a preferment the night before
2- Turn the preferment into dough by mixing the rest of the ingredients with it using the technique outlined below
3- Portion the dough out into individual pieces onto trays filled with wheat bran and flour then rest
4- Take pieces of dough and lightly stretch them with your hands, then bake them one by one
Pre-ferment:
In a bowl add 200g of the flour, 200ml of the water and 1g of the yeast from the original ingredient amounts. Mix until well combined and the mixture is sticky. Cover and leave for 12-16 hours.
Assembling bread dough:
1. In the bowl of a stand mixer add the preferment, remaining flour, remaining yeast, sugar, salt, and half of the remaining water. Mix on low until a rough dough comes together (about a minute).
2. Knead the dough on low speed for 5 minutes until smooth, then while the machine is running add half the remaining water and incorporate. Once incorporated repeat to add the rest of the water and turn the speed up to medium.
3. When all the water has been absorbed and the dough starts sticking to the bowl, knead for a further 2 minutes. Dough should be very sticky and stretchy. Cover and let it rest for 1-2 hours depending on ambient temperature or until it doubles in size.
4. Gently knock out most of the air, by releasing the dough from the sides of the bowl.
Bran mixture:
If you do not have fine bran, grind the wheat bran using a blender for 15 seconds and sift it into a large bowl. Mix the bran and flour until well combined and pour the mix onto baking trays or sheets (ideally ones with high walls). The bran and flour mixture should be at least 1 cm deep.
Portioning and baking the dough:
1. Cover trays with bran-flour mixture. Have a plate of flour ready.
2. Wet your dominant hand and flour the other. Using the wet hand, scoop dough and let it dangle from your palm. Swing palm in circular motions to slap dough into hand, until it forms a taught ball. Pinch between thumb and finger to portion, then drop onto floured hand. Bounce in palm to coat with flour, then place unfloured-side down on bran. Space portions well apart.
4. Cover and rest 45-60 minutes in a warm room.
5. Heat home oven with pizza stone/steel to maximum temperature (250°C) for 1 hour, or pizza oven to 350-400°C for 20 minutes.
6. To bake: Dust peel with bran mixture. Gently lift dough by curling fingers under it through the bran. Support with all fingers, shake off excess bran, and transfer to peel. Pat gently to shape into a circle. Shake to ensure it can slide on the peel.
7. Bake until lightly colored (4-5 minutes in home oven, 90-120 seconds in pizza oven). In a home oven you should take it out when it has started to lightly change colour, in a pizza oven watch for leoparding then remove when lightly browned.
10. Cool bread on a wire rack for 20 minutes, do not stack until cooled to prevent the bread from softening. Store in an airtight bag or container for up to 3 days or freeze and reheat when needed.
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