Friday 26 August 2016

Aish Baladi

vegan, gluten free
In Arabic, Aish means life, and for the Egyptian people, bread is the most important component of every meal.  Aish Baladi it is very similar to pita, but made with buckwheat flour, this Egyptian flatbread is traditionally baked in ovens in Cairo's markets. Home cooks can achieve similar results with a baking stone and an oven cranked to high.
We adopt this recipe to make them quicker for preparing and easier to make in home oven.
Instead of using the oven you can fry these like you would pancakes in a dry frying pan until  lightly charred in spots appear.

300g buckwheat flour
4 tablespoon linseeds

Mix all ingredients, gradually adding enough water to create a good dough.  Scrape the dough onto a lightly floured work surface and knead until smooth and elastic, do this for about 10 minutes.
Place a baking stone on a rack in the oven and heat the oven to 250°C for 30 minutes. Meanwhile, punch the dough down and divide into 16 equal pieces. Roll each piece into a ball and then flatten into a 1 mm circle.
Place the dough circles on the hot baking stone and bake until lightly charred in spots, 6 to 8 minutes. Transfer the breads to a rack and let cool for 5 minutes before serving.

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