Egyptian Baladi Bread
Homemade Egyptian flatbread that puffs into soft pockets.
Baladi bread is a traditional Egyptian round that blends white and whole-wheat flour, puffing up in the oven to form a hollow pocket in the middle. A daily staple on the Egyptian table, its secret lies in a well-risen dough and a very hot oven.
How to Prepare
Dissolve the sugar and yeast in the warm water and leave until frothy.
In a bowl, combine the white flour, brown flour, powdered milk and salt.
Add the yeast mixture and the oil, and knead into a soft, smooth dough.
Cover and leave to rise until doubled, about 1 hour.
Divide into balls, roll out into rounds, and let rest briefly.
Bake in a very hot oven until the loaves puff up and turn golden.
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A very hot oven and a preheated tray help the loaves puff into pockets; brush with a little water before baking for a softer crust.
Ingredient Swaps
Use white flour alone if whole-wheat is not available, for a lighter result.
The powdered milk is optional and can be left out without issue.
Replace part of the water with milk for a softer crust.
Common Questions
Why did my bread not puff and form a pocket?
It needs a very hot oven and evenly rolled dough; high heat creates the steam that separates the layers.
How do I get a soft texture?
Let the dough rise well and do not use too much flour when rolling.
Can I bake it on the stovetop?
Yes, on a very hot griddle or heavy pan instead of the oven.
How do I keep it soft?
Store it in a sealed bag once cooled, or freeze and reheat as needed.
Why add the sugar?
It feeds the yeast, aids fermentation, and gives a light golden colour.
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