Traditionally, Egyptian bread isn't baked into loaves but is made in round, flat layers that can be used to scoop and eat along with other food. It is generally made with whole-wheat flour, often with the addition of other grain flours, such as barley. Try it with honey or butter or make it into delicious pita sandwiches.
Instructions
1. Preheat the oven to 350 degrees.
2. Place the warm water in a small bowl and stir in the active dry yeast.
3. Sift the whole-wheat flour, barley flour, baking soda and sea salt together into a large bowl and stir the yeast mixture into the flour.
4. Use your hands to work the mixture into a soft dough. Place the dough on a floured surface and knead it until it's smooth, 10 to 12 minutes.
5. Leave the dough on the floured surface and cover it with a dry towel. Let it rise for about 3 hours.
6. Divide the Egyptian bread dough into six balls and roll or pat each ball into a flat circle about 5 inches in diameter.
7. Place the on ungreased baking sheets and bake it in the preheated oven for 10 minutes, until it turns golden brown. Remove the bread from the baking sheets and allow it to cool.
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