Eesh Baladi – Egyptian Bread

  • 2 cups bread flour
  • ½ teaspoon dried yeast
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 cup warm water

Stir the warm water with the honey and the yeast.

Set aside for 5 minutes until bubbling.

Mix the flour and salt together, add the yeast mixture to the dry ingredients, add the olive oil.

Mix well. It will make a sticky dough.

Turn the dough out onto a floured board and knead well. Form into small balls and leave to prove somewhere warm for 2 hours, until at least doubled in size.

Flatten balls with a rolling pin, and place onto a greased baking tray and cook in the centre of a preheated oven set to 210 Celsius for about 20 minutes until golden brown.

The finished Egyptian Bread