Aish Baladi

Ingredients

Whole wheat flour

3 cups

Sugar

1 tablespoon

Active dry yeast

2 teaspoons

Salt

1 teaspoon

Warm water

1 1/4 cups

Olive oil

1 tablespoon (for greasing)

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt.
2. In a separate bowl, dissolve the yeast and sugar in warm water (about 110°F or 43°C). Let it sit for 5 minutes, or until frothy.
3. Pour the yeast mixture into the flour mixture and mix well to form a soft dough.
4. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl (using olive oil), cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up.
7. Punch down the dough and divide it into 8 equal portions. Shape each portion into a round ball.
8. Flatten each dough ball gently into a disc about 1/2 inch thick.
9. Place the dough discs on a greased baking sheet and let them rest for 10 minutes.
10. If using a baking stone, transfer the dough to the stone. Otherwise, bake them directly on the sheet. Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Remove from the oven and let the bread cool on a wire rack before serving.