Aish baladi

Method

Mix the white and whole wheat flours together in a large bowl with the salt and yeast. Create a well in the centre and gradually add the water whilst mixing, then incorporate the oil until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1-2 hours until doubled in size. Divide into 8 portions and shape into oval balls, then flatten slightly with your palm. Place on an oiled baking tray, cover with a damp cloth, and prove for 30-40 minutes. Preheat a heavy-bottomed baking tray or stone in a very hot oven at 240C for at least 30 minutes. Carefully transfer the dough directly onto the hot surface and bake for 12-15 minutes until puffed and golden, with characteristic blistering on the surface. Cool on a wire rack before serving.