Eish baladi, Egyptian wholemeal pitta

Name: Eish baladi, Egyptian wholemeal pitta
Total time: 2 h
Cuisine: Egyptian
Ingredients: 400g wholemeal bread flour; 100g strong white bread flour; 7g fast action dried yeast; 1.5 tsp fine salt; 1 tsp caster sugar; 340ml warm water; 2 tbsp wheat bran, for dusting

Puffed, nutty wholemeal pockets from Cairo, ideal for scooping up ful medames, falafel or dips.

Time2 hrs
LevelMedium
Costabout £0.24 a head
Oven250°C (230°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 breads

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gwholemeal bread flour
100 gstrong white bread flour
7 gfast action dried yeast
1½ tspfine salt
1 tspcaster sugar
340 mlwarm water
2 tbspwheat branfor dusting

Method

1
Mix both flours, yeast, salt and sugar. Add the warm water and knead for 10 minutes into a soft, slightly sticky dough.
2
Cover and leave for 1 hour until doubled.
60 min
3
Divide into 8 balls. Cover and rest for 15 minutes.
15 min
4
Heat the oven to 250°C (230°C fan) with a heavy baking tray inside to get very hot.
5
Roll each ball on the bran into a 15 cm round, 5 mm thick. Rest for 10 minutes.
10 min
6
Bake 2 or 3 at a time on the hot tray for 5 minutes, until puffed and lightly browned.
5 min
7
Wrap in a clean tea towel to keep them soft. Serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.