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Loading...Egyptian Whole Wheat Flatbread is the everyday bread of Egypt, baked fresh in street-side ovens and served alongside nearly every meal. Made primarily with whole wheat flour, it has a wholesome, nutty flavor and a soft, pliable texture that makes it perfect for scooping up ful medames or wrapping grilled meats. This version uses simple pantry ingredients and a hot oven to mimic the slightly smoky, puffed character of the original.
Prep Time75 mins
Cook Time15 mins
Total Time90 mins
Servings6
Yield6 flatbreads
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 5 gFat
- 0.8 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 1 gSugar
- 9 gProtein
- 585 mgSodium
- 245 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 3 cups (360 g) whole wheat flour
- 1 cup (125 g) all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups (300 ml) warm water, about 110°F (43°C)
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons olive oil, plus more for the bowl
Directions
- In a large mixing bowl, whisk together the warm water, yeast, and sugar. Let stand for 8 to 10 minutes, until the surface looks foamy and the yeast is active.
- Add the whole wheat flour, all-purpose flour, salt, and olive oil to the bowl. Stir with a wooden spoon until a rough, shaggy dough comes together, then turn out onto a lightly floured surface.
- Knead the dough for 8 to 10 minutes, adding small amounts of flour only if needed, until it feels smooth, soft, and slightly tacky. Lightly oil a clean bowl, place the dough inside, cover with a damp towel, and let rise in a warm spot for 45 to 60 minutes, until nearly doubled in size.
- Punch the dough down and divide it into 6 equal pieces. Shape each piece into a tight ball, then cover and let rest for 10 minutes to relax the gluten.
- On a lightly floured surface, roll each ball into a thin round about 8 inches (20 cm) in diameter, keeping the rounds evenly thick so they puff properly while baking.
- Place a pizza stone or heavy baking sheet on the middle rack of the oven and preheat to 475°F (245°C) for at least 30 minutes. Working one at a time, lay a rolled round directly onto the hot stone and bake for 4 to 5 minutes, until the bread puffs up and develops light golden-brown spots on the bottom.
- Transfer each baked flatbread to a clean kitchen towel and fold it over to trap steam, keeping the bread soft and pliable. Repeat with the remaining rounds, stacking them as you go.
- Serve the flatbreads warm, traditionally alongside ful medames, Egyptian feta cheese, olives, or any dip of choice.
Cook’s Notes
- A preheated pizza stone or inverted baking sheet gives the closest result to a traditional Egyptian clay oven and helps the bread puff dramatically.
- Do not add too much flour during kneading; a slightly soft, tacky dough produces a more tender flatbread once baked.
- For a quicker stovetop version, cook each rolled round in a dry cast-iron skillet over medium-high heat for 90 seconds per side until puffed and lightly charred.
- Store cooled flatbreads in a sealed bag at room temperature for up to 2 days, or freeze them with parchment between layers for up to 2 months.
- Toast leftover flatbreads briefly over an open flame for a smoky flavor that closely mimics street-bought Egyptian bread.
