🫓 Eish Baladi
Eish baladi is Egypt's everyday flatbread: a round whole-wheat loaf dusted with bran and baked in a very hot oven so it puffs into a pocket. The crust is soft and slightly chewy with a nutty, rustic flavour. It is torn and used to scoop ful, falafel, salads and dips, and is on the table at almost every meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g whole-wheat flour
- 350 ml lukewarm water
- 7 g dried yeast
- 1 tsp salt
- 40 g wheat bran for dusting
Method
- Mix flour, yeast, salt and water into a soft, slightly sticky dough and knead 8 minutes.
- Cover and let rise 1 hour until doubled.
- Divide into 8 balls, flatten each into a 15 cm round on a bran-dusted tray and rest 30 minutes.
- Bake on a preheated stone or tray at the hottest oven setting (250–280 °C) for 4–6 minutes until puffed.
- Cool under a cloth to keep the loaves soft.
How to make it lighter
- Count half a loaf as a portion when pairing it with a filling dish like ful.
- Choose it over refined white pita for more fibre per bite.
- Use it to scoop salads and vegetable dips rather than fried sides.
History
Bread has been central to Egyptian food since antiquity, and the word ʿeish also means "life" in Egyptian Arabic. Today eish baladi is baked daily in bakeries across Egypt, including state-subsidised ones.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →