@@biddyboo8 everything matters. details make the world make more sense..he's a public personality, who makes FOOD , so his fans deserve details if they mean better health while enjoying food. details MATTER
The research, production, and editing are outstanding, and the recipe looks absolutely fantastic. I've been trying to master eish baladi for years, and this has inspired me to push my limits with a much higher hydration dough than I ever thought I could handle. I can’t wait to give it a try-thank you for sharing!
You disappeared from my yt feed and I thought your channel had stopped! So happy that you're keeping going! It's lovely to see you. Looking forward to the next lot of recipes. 🤩
This video is a masterpiece! Probably your best yet! Kudos to Salma for fine tuning it to match the authentic bakery recipe as close as possible. This looks like the real deal. I can only imagine the heavnly smell in your home as you were baking these round pieces of heaven. And great production work showing all the real places in Egypt making it. Thank you both.
Pioik, a terrific Egyptian bakery in Sydney Australia, makes eish baladi some weekends. I tried it for the first time last weekend - it was delicious! Chewy in places, slightly crispy and nutty in others. The wholegrain sourdough taste really packs it full of flavour.
I have been looking forward to this recipe for years since you first showed it being made during your travels. Looks like a massive pain but I am very excited to try it.
10 stars for showing us this recipe. 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟 it never dawned on me that you could ever recreate it. Like Egyptian tameya (falafel) I miss wish so much. I would never have thought it was made with just AP flour as the look and texture seems more like an earthy slightly sourdough whole wheat/ all purpose combination. Thx for the tip about blending up the bran.
Amazing video! Love the scenes from Cairo bakeries and traditional home baking. You've encouraged me to try the shaggy dough again. I've been making pita with a dry dough. It comes out nice and everything, but when I bake it the bottom part is nice and pillowy but the top part is thin.
Obi, I have been trying to recreate this here in the UK for as long as I can remember, coincidence had that only yesterday after i got myself a pizza oven that I was successful! 400 to 450C temperature is crucial to the success of Eish. I can also sum it up to say that it is a napoletana pizza without the topping and instead o using semolina, we use bran, I think it must have found its way fom Egypt to Rome then they modified that to include topping and voa la napoletina pizza was bon! I think you did the Eish injustice when you call it "Egyptian Pita Bread", lets spread the word "Eish"!
i've had plenty of the Lebanese-style _khubz_ before, and the so-called pita found in US supermarkets, but omg now i want to try this Egyptian bread, like right now!!!!! 🤤🤤🤤🤤🤤🤤
Thank you and Salma for putting in so much time to crack the recipe! All the extra info for why certain ingredients won't work or what to look out for are very much appreciated. Seeing as how the dough is so wet, could you freeze the bread instead? Would be nice if making a bigger batch.
@@Swelinde if you mean freezing the bread after baking it, then yes you can, it freezes beautifully. Thats what we do in Egypt. And for reheating it, you can put in the microwave, but the absolute best result, is reheating in the oven under the griddle. Just a couple minutes for each side and it comes out like it was freshly made.
Having lived in Egypt as a child eating aish I could never develop any fondness for the dry pita you find in western countries. It just doesn't compare. Nice recipe though somewhat complex and time consuming. I give props to the bakers in Egypt who churn aish out and make it look easy.
EGYPT IS AN INTERESTING COUNTRY, WITH A VERY IMPRESSIVE HISTORY. THE HISTORY OF ANCIENT EGYPT IS SO WELL KNOWN, ALL AROUND THE WORLD. THOSE EGYPTIAN PITTA BREADS LOOK VERY NICE AND I'M SURE, IT TASTES REALLY GOOD, AS WELL.
I like making these to eat with your fava/bread bean and tomato stew with the egg cracked on the top which you made a long time ago. I didn't know what they should be like, so it's great to have this video so I can try it out myself.
Another great video! I loved watching how people are making pita in their country in authentic way! I once had a thin pizza-like bread baked in a communal village furnace in a remote village in Turkey. My Turkish friend bought it for me. It was really tasty with smell of burning wood. No modern kitchen can create that unless you have brick oven in the garden or something.
One of my fondest youthful memories was the Aish Baladi foul and salad sandwich. Pita bread doesn’t work! Now, with your recipe, I can make my own Aish! Many thanks!
I love every aspect of this. the high moisture, the crazy gluten structure inside...absolutely mouth watering. The inside of that pita looks mad. thank you so much. I suspect this will be my goto bread recipe. its hard to beat a good pita.
This is perfect timing-I need to make flatbread for a batch of toum I made (also from your recipe!) Also, great job on losing weight! You look fantastic!
I've been using your hummus recipe for ages, and I even promised my wife I'd make some this week. Last night we were talking about trying to make our own flat breads because "how hard can it be?". I think this week might be the week for flatbreads, and Eish baladi might be "it"!
👏👏👏👏you put a lot of effort in to that but it worth it. there are certain things that does not go right with out our bread it is just so right for some food types I incredibly love it with melted romy cheese loved the official tech for knocking off extra bran 😉
Going to have to try this on the grill. Two outer flame bars with my cast iron in the middle. Should work! Would love to be able to have this pita in my bread arsenal :D
lmao I was literally piecing together a recipe from a buncha sources TODAY that were all a liiiiittle unclear in their instructions and thinking 'man it'd be nice if Obi made a video on aish baladi' and then I see this on my feed
Thank you.u have a subscribers.I have been watching a lot of your recipes, unfortunately,I live in a country where buying somethingng like sumac and these things would put me in debt, lol.. Plus we do have similar recipes with their own spices.I love bread making includin the unleavened bread of my area and also have been making pitta for many years so will definitely try this.
Excellent video as always. One question though, why not make a 100% hydration dough with long fermentation as a single step, instead of going through stages of poolish and adding flour in two more stages, to achieve the same hydration? I am sure you must've tried a one-stage recipe. Did it not work? I would like to try it as a single single-stage 100% hydration long ferment recipe and see what happens. The videos I have seen of Egyptian bakeries, show them kneading the dough in a big, commercial mixer as one stage process. Please don't take it as criticism, it's just a thought and an idea to make the recipe a bit simpler. Love your content, always.
We did try the single stage 100% hydration dough and found that it was extremely difficult to work with. Even if we master it ourselves, it'll be difficult for the average homecook to make the recipe. We also tried the single stage 80% hydration with long fermentation (24h and 48h), they both worked flavour and texture-wise but the dough wasn't as easy to work with as the two-stage one. The dough/batter was a lot looser making it harder to portion and shape. Ideas and suggestions are always appreciated!
This is a beautiful achievement. But I am never going to have the dedication I'm afraid. I'm scared of high hydration bread in general. I just want an Egyptian bakery to open up in my city lol.
Hey Obi, I reckon you'd be able to achieve most of this in one step by having an somewhat dry poolish and leaving it to do an autolyse to develop most of the gluten without any external input. The next step would be to do a finishing knead either manually or with a hand mixer or a stand mixer (if you have one) until you reach that same point. Doing it this way is going to take more time overall but the amount of active time doing stuff with the dough will be reduced. You should be able to get better fermented flavors this way and you really wouldn't need any more yeast than what goes into the poolish in your recipe. It will also make the recipe more accessible to people who don't have a stand mixer. There's a few really good bread channels on here. You might be able to do a collab or even just challenge a creator to make this recipe into a largely no-knead recipe. Personally I think this would be right up the alley of The Bread Code and he definitely has the baking credentials to back him up. Thanks for this excellent recipe. Absolutely love your work, keep it up! (Btw I love the authentic Egyptian Tajín being used at 11:00 😅)
@@nl1011 Whenever I think I've come up with a good idea inevitably it turns out that someone else already came up with it before I did. The universe keeping me humble lol
I'd be intrigued to find out more about this method, as I don't have a stand mixer, and always just knead by hand. I'm fine with high hydration for the most part, but in the past any high hydration bread I've made has been a lot of work. When you say that you would make a relatively dry poolish and allow to autolyse, would that just be similar to the method in the video, with less liquid over a longer timeframe?
@ricos1497 You could run with the same amount of liquid in the total recipe. If you're working with an exceptionally high hydration dough you can't really knead it anyway so you have to rely on an autolyse to do most of the work for you. You could get a Danish dough whisk and use that to replace conventional kneading or you can use a hand mixer to do the same (although most hand mixers will struggle with larger quantities.) No-knead bread has been around for a long time, nearly a century at least as far as I've been able to trace it back in written recipes (although it's almost certainly something that goes back far, far longer.) It was Jim Lahey who repopularized no-knead breads in the west (with a recipe that had a serious calculation error in the salt quantity no less) and the body of knowledge on this has developed significantly since that point. The autolyse process was described about 50 years ago. A lot of this stuff is done by feel and some of it has to be done that way out of necessity. I'd recommended doing some general research on the autolyse process and on no-knead bread (technically it should be low-knead bread but the name is a good marketing strategy.) Then I'd look at working with very high hydration doughs and stuff like how to make pan de cristal. You don't have to become an expert in making pan de cristal to get enough knowledge about how to manage high hydration doughs by attempting it a couple of times to be able to apply the techniques to this flatbread recipe, honestly. I'd need to sit down and fiddle with reworking the recipe myself to figure out if it requires a bassinage step but once you're fairly comfortable with no-knead and high hydration doughs then you could probably learn to make this bread by feel alone. One major perk is that flatbreads are very forgiving and quite rapid with the learning process; one batch of dough can make dozens of flatbreads, even more if you scale it up. It only takes a few minutes to cook one, so you can make one flatbread, do an autopsy, and adjust what you do to the remainder of the dough and observe the results. Also even if you don't achieve the epitome of Egyptian flatbread, you're probably going to end up with a decent generic flatbread anyway so the only loss is a little bit of time and a few cents worth of flour. There's nothing to lose by trying.
@@jessl1934 thanks very much for your response. I have actually made pan de cristal a few years back, which came out really nice. I have to admit though, I didn't really understand what I was doing, I just copied a youtube video! I do a lot of flatbreads, but never high hydration, so this feels like a step I should be heading in. When I did bread with high hydration in the past, I used the Roubaud method of kneading with wet hands, which seemed to work well. However, because I was just copying videos, I never really got in the timings and theory of things to apply to other breads. I'll re-visit and try some high hydration flatbreads this week!
أنا من المانيا وخبزنا جيد. ولكن الخبز المصري أنا أحبه كثيرا. مخبوز بالحب من أيد صديقتي مصرية هو هدية السماء❣️
My man lost a good bit of weight well done, looking forward to trying this recipe
right? homie becoming a dreamboat
I disagree, he’s always been a dreamboat
ozmpic ? or old fashioned excercise?
@@sadssddsd2926 doesn't matter
@@biddyboo8 everything matters. details make the world make more sense..he's a public personality, who makes FOOD , so his fans deserve details if they mean better health while enjoying food. details MATTER
This is by far the best recipe of the channel, and I've been watching for years
You're a legend! From one Egyptian missing Eish Baladinto another, you've given us all a gift that will have us thank you for eternity.
Looking in great shape bro, keep up the amazing work and recipes. Really helps me deal with nostalgia and homesickness as a student abroad
You have cracked the code to life’s greatest pleasure and made it accessible for all. THANK YOU.
The research, production, and editing are outstanding, and the recipe looks absolutely fantastic. I've been trying to master eish baladi for years, and this has inspired me to push my limits with a much higher hydration dough than I ever thought I could handle. I can’t wait to give it a try-thank you for sharing!
Finally - a use for that wheat bran that’s been taking up space in my pantry for years!!
Love the level of knowledge and excellent production. All the best.
Never seen a 100+% hydration dough. Wow! I thought it was going to be a batter! Nice video!
I just made pita recently and have been scouring the internet for the right method. Thank you for making this!
I'm from Egypt but I live abroad now and I've been looking for a way to make Eish Baladi at home! Thank you so much :)
Love ❤️ Egypt. Love Aish baladi. American Wife of an Egyptian for 20 years.
fantastic recipe. Can’t wait to ttry it!
! I have used the high hydration method before but never with Pita, I can’t wait to try it.
You disappeared from my yt feed and I thought your channel had stopped! So happy that you're keeping going! It's lovely to see you. Looking forward to the next lot of recipes. 🤩
This video is a masterpiece!
Probably your best yet! Kudos to Salma for fine tuning it to match the authentic bakery recipe as close as possible. This looks like the real deal. I can only imagine the heavnly smell in your home as you were baking these round pieces of heaven. And great production work showing all the real places in Egypt making it. Thank you both.
Pioik, a terrific Egyptian bakery in Sydney Australia, makes eish baladi some weekends. I tried it for the first time last weekend - it was delicious! Chewy in places, slightly crispy and nutty in others. The wholegrain sourdough taste really packs it full of flavour.
I love this!
I love this channel so much. Keep up the wonderful work and thank you for the sharing your knowledge!
Brilliant. Fantastic, detailed presentation. Cheers mate
I have been looking forward to this recipe for years since you first showed it being made during your travels. Looks like a massive pain but I am very excited to try it.
10 stars for showing us this recipe. 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟 it never dawned on me that you could ever recreate it. Like Egyptian tameya (falafel) I miss wish so much. I would never have thought it was made with just AP flour as the look and texture seems more like an earthy slightly sourdough whole wheat/ all purpose combination. Thx for the tip about blending up the bran.
Amazing recipe, and yes, eish baladi is fundamentally distinct in taste than just white pita bread.
Amazing video! Love the scenes from Cairo bakeries and traditional home baking. You've encouraged me to try the shaggy dough again. I've been making pita with a dry dough. It comes out nice and everything, but when I bake it the bottom part is nice and pillowy but the top part is thin.
just beautiful,,a round of applaus to everyone
Wow, I'm sure a ton of work went into cracking the code on this. Congrats! It looks fantastic.
صحتين وعافية
I visited Egypt 7 years ago. The bread was a highlight. Just amazing. Thank you for the memory.
I really enjoy your videos. Granted, I’m hungry as heck after watching them, but I enjoy it so much,! 😂
I'm sure to make these next time the whole family come for a meal !
Thanks for break up all the secrets of this great bread.
for Christmas!
Obi, I have been trying to recreate this here in the UK for as long as I can remember, coincidence had that only yesterday after i got myself a pizza oven that I was successful! 400 to 450C temperature is crucial to the success of Eish. I can also sum it up to say that it is a napoletana pizza without the topping and instead o using semolina, we use bran, I think it must have found its way fom Egypt to Rome then they modified that to include topping and voa la napoletina pizza was bon! I think you did the Eish injustice when you call it "Egyptian Pita Bread", lets spread the word "Eish"!
Amazing recipe. Really want to try this myself
i've had plenty of the Lebanese-style _khubz_ before, and the so-called pita found in US supermarkets, but omg now i want to try this Egyptian bread, like right now!!!!! 🤤🤤🤤🤤🤤🤤
Looking good. Really well researched recipe 🎉
A masterclass in cultural and historical representation ❤
watching the bread puff is so satisfying.
Wow,that looks amazing!
يبدو رائعا، شهية طيبة
Man I LOVE high hydration doughs but I've never seen or even thought to try high hydration with pitas. Definitely going to try this, thanks!
Oh the memories when we would make the bread with my grandma in Egypt ❤
Thank you and Salma for putting in so much time to crack the recipe! All the extra info for why certain ingredients won't work or what to look out for are very much appreciated. Seeing as how the dough is so wet, could you freeze the bread instead? Would be nice if making a bigger batch.
@@Swelinde if you mean freezing the bread after baking it, then yes you can, it freezes beautifully. Thats what we do in Egypt.
And for reheating it, you can put in the microwave, but the absolute best result, is reheating in the oven under the griddle.
Just a couple minutes for each side and it comes out like it was freshly made.
Loved this recipe😊 thank you
This looks so good! I've never seen high hydration flat bread like this before so thanks for the recipe and for sharing the artisan videos too!
My god! Looking good, well done. Keep it up.
Thanks for the recipe! I spent three weeks in Egypt and I was craving this bread.
Having lived in Egypt as a child eating aish I could never develop any fondness for the dry pita you find in western countries. It just doesn't compare. Nice recipe though somewhat complex and time consuming. I give props to the bakers in Egypt who churn aish out and make it look easy.
تعيش يا عزيزي. شكراً على الدرس الجميل. Well done and be safe
Cheers Obi, top pita. I look forward to trying this method.
EGYPT IS AN INTERESTING COUNTRY, WITH A VERY IMPRESSIVE HISTORY. THE HISTORY OF ANCIENT EGYPT IS SO WELL KNOWN, ALL AROUND THE WORLD. THOSE EGYPTIAN PITTA BREADS LOOK VERY NICE AND I'M SURE, IT TASTES REALLY GOOD, AS WELL.
I sure could go for 250 million pita right about now!
I LOVE THIS SO MUCH. I'm speechless 🤪
I like making these to eat with your fava/bread bean and tomato stew with the egg cracked on the top which you made a long time ago. I didn't know what they should be like, so it's great to have this video so I can try it out myself.
I am already in love- and I haven't even had it! Looks wonderful!
Another great video! I loved watching how people are making pita in their country in authentic way! I once had a thin pizza-like bread baked in a communal village furnace in a remote village in Turkey. My Turkish friend bought it for me. It was really tasty with smell of burning wood. No modern kitchen can create that unless you have brick oven in the garden or something.
Excellent job. Thank you for the work you put into this!
brother you look fantastic!
nice job, it looks amazing. Lot of work though
One of my fondest youthful memories was the Aish Baladi foul and salad sandwich. Pita bread doesn’t work! Now, with your recipe, I can make my own Aish! Many thanks!
I love every aspect of this. the high moisture, the crazy gluten structure inside...absolutely mouth watering. The inside of that pita looks mad. thank you so much. I suspect this will be my goto bread recipe. its hard to beat a good pita.
Just to all who watched the video , Egypt has more than 207 way of doing bread.
This is perfect timing-I need to make flatbread for a batch of toum I made (also from your recipe!) Also, great job on losing weight! You look fantastic!
Been trying to crack this recipe for the past two months! Thank you Salma and thanks for sharing :)
Trickiest bit for me has been flattening the dough!
I've been using your hummus recipe for ages, and I even promised my wife I'd make some this week. Last night we were talking about trying to make our own flat breads because "how hard can it be?".
I think this week might be the week for flatbreads, and Eish baladi might be "it"!
U r legend 👍 next hawaschi
Looking good and well mate 👍👍
Obi you’re looking great habibi! 😅💪🏼
Wow! Congrats on cracking the code! It is so amazing to watch, and I hope try. My attempts have been 50/50, so these techniques look very helpful!
Great recipe, thanks!
This is art!
Thank you Brother Obi! I have used the high hydration method before but never with Pita, I can’t wait to try it.
This looks great . Now that it is cooler will try it. I usually prefer stovetop so it does not heat up the kitchen so much ..
11g of protein in 1.5kg is 0.73% and not 11% (2:56) 🤔. Lucky you show the package. Thanks for the recipe. Will try :)
I can really see the effort. lovely recipe!!
👏👏👏👏you put a lot of effort in to that but it worth it. there are certain things that does not go right with out our bread it is just so right for some food types
I incredibly love it with melted romy cheese
loved the official tech for knocking off extra bran 😉
INSTANT CLASSIC! ❤
Flat breads of all kinds are fascinating to me and this sounds like a great way to break in that thick plate of steel I got as a baking stone!
😅عيش حرية عدالة اجتماعية. تحيا جمهورية مصر العربية❤️البلدى يوكل👏🏻👏🏻👏🏻👏🏻👏🏻تسلم إيدك
Pita bread is awesome. Natufian peoples made those thousands of years ago living in what is now modern-day Jordan, Syria, and Israel.
Yes! I need to up my pita game. Perfect timing.
الله علي الجمال 🌹🌹
Fantastic! Thank you!
Going to have to try this on the grill. Two outer flame bars with my cast iron in the middle. Should work! Would love to be able to have this pita in my bread arsenal :D
Thx.
So.... I have some of that ancient egyptian yeast via a sourdough starter. How would I use that versus a poolish?
Congratulations on your and Salma’s weight loss. You both look fantastic, plus you’re both very good looking.
Bro, love to see u losing weight, keep it up, u can do it and u can maintain it with all ur healthy recipes..
lmao I was literally piecing together a recipe from a buncha sources TODAY that were all a liiiiittle unclear in their instructions and thinking 'man it'd be nice if Obi made a video on aish baladi' and then I see this on my feed
11:07 Germans love their bread too, but yours is way better lmaoo (at least to me)
I bet you knew Algerians tend to love bread to the point that one could supposedly spot an Algerian among others by if extra bread is at a table
Woooow Mashalla
Thank you.u have a subscribers.I have been watching a lot of your recipes, unfortunately,I live in a country where buying somethingng like sumac and these things would put me in debt, lol.. Plus we do have similar recipes with their own spices.I love bread making includin the unleavened bread of my area and also have been making pitta for many years so will definitely try this.
Time to up my game beyond focaccia...
الله ينور
It’s fitting that levain should be discovered in the Levant.
Almost as perfect as Syrian pita 😉
Excellent video as always. One question though, why not make a 100% hydration dough with long fermentation as a single step, instead of going through stages of poolish and adding flour in two more stages, to achieve the same hydration? I am sure you must've tried a one-stage recipe. Did it not work? I would like to try it as a single single-stage 100% hydration long ferment recipe and see what happens. The videos I have seen of Egyptian bakeries, show them kneading the dough in a big, commercial mixer as one stage process.
Please don't take it as criticism, it's just a thought and an idea to make the recipe a bit simpler. Love your content, always.
We did try the single stage 100% hydration dough and found that it was extremely difficult to work with. Even if we master it ourselves, it'll be difficult for the average homecook to make the recipe. We also tried the single stage 80% hydration with long fermentation (24h and 48h), they both worked flavour and texture-wise but the dough wasn't as easy to work with as the two-stage one. The dough/batter was a lot looser making it harder to portion and shape. Ideas and suggestions are always appreciated!
I still giggle like a schoolgirl at this channel's name.
Also, I learned a new word today: "leoparded".
Gonna try it, I never bake, wish me luck
Came out incredible, my Lebanese dad was impressed wants me to make it more.
This is a beautiful achievement. But I am never going to have the dedication I'm afraid. I'm scared of high hydration bread in general. I just want an Egyptian bakery to open up in my city lol.
Hey Obi, I reckon you'd be able to achieve most of this in one step by having an somewhat dry poolish and leaving it to do an autolyse to develop most of the gluten without any external input.
The next step would be to do a finishing knead either manually or with a hand mixer or a stand mixer (if you have one) until you reach that same point.
Doing it this way is going to take more time overall but the amount of active time doing stuff with the dough will be reduced. You should be able to get better fermented flavors this way and you really wouldn't need any more yeast than what goes into the poolish in your recipe. It will also make the recipe more accessible to people who don't have a stand mixer.
There's a few really good bread channels on here. You might be able to do a collab or even just challenge a creator to make this recipe into a largely no-knead recipe. Personally I think this would be right up the alley of The Bread Code and he definitely has the baking credentials to back him up.
Thanks for this excellent recipe. Absolutely love your work, keep it up!
(Btw I love the authentic Egyptian Tajín being used at 11:00 😅)
That is how I make mine, don't have a stand mixer and far too old to knead for eternity! 😊
@@nl1011 Whenever I think I've come up with a good idea inevitably it turns out that someone else already came up with it before I did.
The universe keeping me humble lol
I'd be intrigued to find out more about this method, as I don't have a stand mixer, and always just knead by hand. I'm fine with high hydration for the most part, but in the past any high hydration bread I've made has been a lot of work. When you say that you would make a relatively dry poolish and allow to autolyse, would that just be similar to the method in the video, with less liquid over a longer timeframe?
@ricos1497 You could run with the same amount of liquid in the total recipe.
If you're working with an exceptionally high hydration dough you can't really knead it anyway so you have to rely on an autolyse to do most of the work for you. You could get a Danish dough whisk and use that to replace conventional kneading or you can use a hand mixer to do the same (although most hand mixers will struggle with larger quantities.)
No-knead bread has been around for a long time, nearly a century at least as far as I've been able to trace it back in written recipes (although it's almost certainly something that goes back far, far longer.) It was Jim Lahey who repopularized no-knead breads in the west (with a recipe that had a serious calculation error in the salt quantity no less) and the body of knowledge on this has developed significantly since that point. The autolyse process was described about 50 years ago.
A lot of this stuff is done by feel and some of it has to be done that way out of necessity. I'd recommended doing some general research on the autolyse process and on no-knead bread (technically it should be low-knead bread but the name is a good marketing strategy.) Then I'd look at working with very high hydration doughs and stuff like how to make pan de cristal. You don't have to become an expert in making pan de cristal to get enough knowledge about how to manage high hydration doughs by attempting it a couple of times to be able to apply the techniques to this flatbread recipe, honestly.
I'd need to sit down and fiddle with reworking the recipe myself to figure out if it requires a bassinage step but once you're fairly comfortable with no-knead and high hydration doughs then you could probably learn to make this bread by feel alone.
One major perk is that flatbreads are very forgiving and quite rapid with the learning process; one batch of dough can make dozens of flatbreads, even more if you scale it up. It only takes a few minutes to cook one, so you can make one flatbread, do an autopsy, and adjust what you do to the remainder of the dough and observe the results.
Also even if you don't achieve the epitome of Egyptian flatbread, you're probably going to end up with a decent generic flatbread anyway so the only loss is a little bit of time and a few cents worth of flour. There's nothing to lose by trying.
@@jessl1934 thanks very much for your response. I have actually made pan de cristal a few years back, which came out really nice. I have to admit though, I didn't really understand what I was doing, I just copied a youtube video! I do a lot of flatbreads, but never high hydration, so this feels like a step I should be heading in. When I did bread with high hydration in the past, I used the Roubaud method of kneading with wet hands, which seemed to work well. However, because I was just copying videos, I never really got in the timings and theory of things to apply to other breads. I'll re-visit and try some high hydration flatbreads this week!