Comments on: Aish Baladi | Vegan Egyptian Flatbread

By: Amber

Amber — Sat, 02 Mar 2024 06:46:57 +0000

What oil do you use in the recipe? Could I use olive oil or will it not react well in such high heat?

By: Amy Liu Dong

Amy Liu Dong — Sun, 04 Feb 2024 14:24:15 +0000

I love how easy, simple, and quick this flatbread recipe is. I made this and I paired it with my beef stew, so delicious!

By: jamie

jamie — Sun, 04 Feb 2024 12:59:13 +0000

I like the food and also the name of it. I tried this at home it is very delicious thanks for sharing this lovely recipe!!!!

By: DK Park

DK Park — Sat, 03 Feb 2024 09:48:43 +0000

I have eaten many flatbreads in my entire life and this one caught my attention. It looks inviting the color, texture and the presentation is just inviting to me, I'm convince to make this tomorrow, thank you for the recipe!

By: Sandhya Ramakrishnan

Sandhya Ramakrishnan — Fri, 02 Jun 2023 22:29:51 +0000

In reply to Ann Mitromaras.

Hello Ann, That is a wonderful idea to use the air fryer. I would make them as bread before freezing. You can freeze the dough as well. Make sure that it thaws completely before making.

By: Ann Mitromaras

Ann Mitromaras — Tue, 30 May 2023 23:19:56 +0000

I made this bread this evening it was perfect! I used my air fryer to cook them as I didn't
want to put the oven on! I have a small pizza stone so I cooked one at a time at 360F for 3 minutes, it puffed up so well.
Can I freeze the dough that I didn't use?

By: Sandhya Ramakrishnan

Sandhya Ramakrishnan — Wed, 29 Mar 2023 15:59:22 +0000

In reply to Mark.

Yes, semolina is used many times to prevent the bread from sticking. Air fryer should work to puff these up. Thanks for the remainder. I will be trying it soon as well.

By: Mark

Mark — Mon, 27 Mar 2023 17:13:00 +0000

Masterful
With a bit of messing around, I think I could coax my air fryer to turn these out.
Some of the Egyptian bread I've had previously had a grainy base that was rather unlike bran- the semolina, maybe?

By: Crystal

Crystal — Sun, 20 Mar 2022 22:47:40 +0000

After trying to get foamy yeast 3x, I realized I was using Rapid rise yeast, which doesn’t do that. I got regular Active yeast and followed the directions on the packet (1/4C 100-110 degree water, 1tsp sugar) and it worked. Then I added the additional water and sugar listed in the recipe to make sure the quantities were the same.
The bread tasted good but I had a couple of problems- once it puffed up it would not deflate. It was also quite hard. 6 minutes at 500 seems too much; my grandmother baked hers for 2-3 minutes so I’ll try that next time. I also got many loaves where only a half puffed up or only a bubble puffed. Since the yeast was fine, I’m not sure what the fix is, but I’ll keep trying.
It may need a bit of tweaking for me, but I’m glad to have found a recipe with discrete amounts, not just amounts like “some”. Thank you!

By: Sandhya Ramakrishnan

Sandhya Ramakrishnan — Tue, 22 Feb 2022 15:45:19 +0000

In reply to Tina Sutsko.

That is so awesome! Thank you so much for taking time to let me know.