Aish Baladi

This is a traditional recipe for Egyptian flatbread, simply using emmer wheat flour, yeast, salt and water. Easy to make, these flatbreads have a dusting of wheat bran for added flavour and texture. Breads of all shapes and sizes, leavened or unleavened were cooked in wood fired or stone ovens, which can still be found in bakeries throughout the Levant, where flatbreads or pitta breads are baked daily.