Recipes · Egyptian · Bread
Eish Baladi (Egyptian Whole Wheat Flatbread)
One serving has 245 kcal and 9 g protein, and at least a fifth of a woman's daily need of manganese (130%), selenium (71%), thiamin (45%), phosphorus (31%), copper (29%) and niacin (29%). Ready in 80 minutes.
- Preparation: 75 min
- Cooking: 5 min
- Makes: 1 serving (117 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 55 g Flour, whole wheat
- 15 g Flour, all-purpose
- 1 g Yeast, active dry
- 0.8 g Salt
- 45 g Water
Method
- Dissolve the yeast in a little of the warm water, then mix into the flours with the salt and remaining water to form a soft, slightly sticky dough.
- Knead 8-10 minutes until smooth and elastic, then cover and let rise in a warm place about 1-1.5 hours until doubled.
- Divide into a round, flatten it out with your hands into a disc about 1 cm thick, and let rest, covered, 20 minutes.
- Heat a baking stone or heavy tray in the oven at its highest setting, at least 250 °C (480 °F), until very hot.
- Slide the bread onto the hot stone and bake 4-6 minutes until it puffs up into a dome and is lightly speckled brown.
- Wrap in a cloth to keep it soft while it cools slightly before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 245 kcal | 12% |
| Carbohydrates | 51.4 g | |
| Water | 52.7 mL | |
| Fiber | 6.6 g | 22% |
| Protein | 9.2 g | 19% |
| Tryptophan | 0.12 g | |
| Threonine | 0.26 g | |
| Isoleucine | 0.32 g | |
| Leucine | 0.63 g | |
| Lysine | 0.26 g | |
| Methionine | 0.16 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.47 g | |
| Tyrosine | 0.21 g | |
| Valine | 0.4 g | |
| Histidine | 0.24 g | |
| Fat | 1.6 g | |
| Monounsaturated | 0.21 g | |
| Polyunsaturated | 0.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.66 g | |
| Saturated | 0.27 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 22.8 mg | 2% |
| Copper | 0.26 mg | 29% |
| Iron | 2.7 mg | 15% |
| Magnesium | 79.7 mg | 26% |
| Manganese | 2.3 mg | 130% |
| Phosphorus | 219 mg | 31% |
| Potassium | 225 mg | 5% |
| Selenium | 39.1 µg | 71% |
| Sodium | 314 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.5 mg | 45% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 4 mg | 29% |
| Pantothenic acid (vitamin B5) | 0.53 mg | 11% |
| Pyridoxine (vitamin B6) | 0.25 mg | 19% |
| Folate (vitamin B9) | 75 µg | 19% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 17.5 mg | 4% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.42 mg | 3% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.06 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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