Baladi

عيش بلدي
Round bread

Round bread made with large dough proportion cooked in a traditional oven.

Taking its name from the word for local or national, this type of bread is common throughout north Africa and the Eastern Mediterranean. In Sudan these small round breads are supple yet well cooked and rise in a way that separates the top from the bottom. Since eating with our hands is the standard, these breads are used to eat most everyday meals.

Baladi

Round bread
عيش بلدي

Round bread made with large dough proportion cooked in a traditional oven.

Taking its name from the word for local or national, this type of bread is common throughout north Africa and the Eastern Mediterranean. In Sudan these small round breads are supple yet well cooked and rise in a way that separates the top from the bottom. Since eating with our hands is the standard, these breads are used to eat most everyday meals.

Ingredients

Directions

  1. In a large bowl mix together: flour, salt and water. Mix and knead into a dough ball into the consistency of bread dough.
  2. In a separate smaller bowl mix together: yeast, sugar and 200-300ml water and allow the yeast to rise.
  3. Pour the yeast into the dough and mix together allowing as much air as possible to enter the dough ball as you mix them.
  4. Make individual circular-shaped breads and flatten to a thickness of 2-3cm.
  5. Lightly coat the breads with oil on both sides then place in the oven at 180’C for approx. 30mins or until risen and golden brown.

Optional

  • Wholemeal flour can be used instead of or mixed with plain flour
  • Put oil on the palm side of the hands while make the dough balls instead of coating them separately.
  • After flattening the individual dough pieces, add wheat grain coat on the bottom side before placing in the oven to stop it sticking
  • Nigella seeds can be added to the dough for an aromatic flavor.

Hint

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