The Secret Technique That Makes Egyptian Pita Perfect

Eish baladi isn't just another flatbread - it's what happens when you combine the convenience of pita with the incredible texture of Focaccia and the complex flavor of sourdough. This Egyptian bread is so beloved that Egyptians consume over 250 million loaves every day. Our recipe reveals the secret technique that gives this bread its perfect pocket and springy texture. It's tastier, softer, and in my opinion way better than any other pita. ___ Our new e-book is finally here, and it's packed with all the good stuff. We're talking easy Middle Eastern recipes that'll make your kitchen smell amazing and your taste buds dance. Whether you're cooking for yourself or throwing a dinner party, I've got you covered. Grab your copy now and get cooking https://payhip.com/b/hMV0y ___ Want to help us make more awesome recipes like this every week? 🧆 Join our Patreon and come hang out with us on our discord server https://www.patreon.com/MiddleEats ☕ Or buy us a coffee https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ninja Ice cream machine: https://geni.us/NinjaCreamiMachine BBQ Skewers: https://geni.us/c67Dq Blender: https://geni.us/VitamixBlender2300 Food Thermometer: https://geni.us/CC34osG Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm ___ Ingredients (makes 16 small or 10 medium loaves): 500g white all purpose flour (11% protein recommended) 400ml water 10g salt 10g sugar 7g dry active yeast Bran mixture: 500g fine wheat bran 350g white all purpose flour Recipe summary: 1- Make a preferment the night before 2- Turn the preferment into dough by mixing the rest of the ingredients with it using the technique outlined below 3- Portion the dough out into individual pieces onto trays filled with wheat bran and flour then rest 4- Take pieces of dough and lightly stretch them with your hands, then bake them one by one Pre-ferment: In a bowl add 200g of the flour, 200ml of the water and 1g of the yeast from the original ingredient amounts. Mix until well combined and the mixture is sticky. Cover and leave for 12-16 hours. Assembling bread dough: 1. In the bowl of a stand mixer add the preferment, remaining flour, remaining yeast, sugar, salt, and half of the remaining water. Mix on low until a rough dough comes together (about a minute). 2. Knead the dough on low speed for 5 minutes until smooth, then while the machine is running add half the remaining water and incorporate. Once incorporated repeat to add the rest of the water and turn the speed up to medium. 3. When all the water has been absorbed and the dough starts sticking to the bowl, knead for a further 2 minutes. Dough should be very sticky and stretchy. Cover and let it rest for 1-2 hours depending on ambient temperature or until it doubles in size. 4. Gently knock out most of the air, by releasing the dough from the sides of the bowl. Bran mixture: If you do not have fine bran, grind the wheat bran using a blender for 15 seconds and sift it into a large bowl. Mix the bran and flour until well combined and pour the mix onto baking trays or sheets (ideally ones with high walls). The bran and flour mixture should be at least 1 cm deep. Portioning and baking the dough: 1. Cover trays with bran-flour mixture. Have a plate of flour ready. 2. Wet your dominant hand and flour the other. Using the wet hand, scoop dough and let it dangle from your palm. Swing palm in circular motions to slap dough into hand, until it forms a taught ball. Pinch between thumb and finger to portion, then drop onto floured hand. Bounce in palm to coat with flour, then place unfloured-side down on bran. Space portions well apart. 4. Cover and rest 45-60 minutes in a warm room. 5. Heat home oven with pizza stone/steel to maximum temperature (250°C) for 1 hour, or pizza oven to 350-400°C for 20 minutes. 6. To bake: Dust peel with bran mixture. Gently lift dough by curling fingers under it through the bran. Support with all fingers, shake off excess bran, and transfer to peel. Pat gently to shape into a circle. Shake to ensure it can slide on the peel. 7. Bake until lightly colored (4-5 minutes in home oven, 90-120 seconds in pizza oven). In a home oven you should take it out when it has started to lightly change colour, in a pizza oven watch for leoparding then remove when lightly browned. 10. Cool bread on a wire rack for 20 minutes, do not stack until cooled to prevent the bread from softening. Store in an airtight bag or container for up to 3 days or freeze and reheat when needed.