Bread
Bataw (Fenugreek Cornmeal Bread)
About
A rustic Upper Egyptian (Sa'idi) village flatbread of cornmeal and ground fenugreek, baked golden and eaten warm across the farming towns of Asyut, Qena and Akhmim.
Equipment
- Large mixing bowl
- Small bowl
- Baking sheet
- Rolling pin or hands
- Clean tea towel
- Oven
Ingredients
Fine cornmeal (yellow maize flour)2 cups
Plain wheat flour1 cup
Ground fenugreek seeds1 tbsp
Instant dried yeast2 tsp
Sugar1 tsp
Salt1 tsp
Warm waterabout 1.5 cups
Vegetable oil1 tbsp
Extra cornmeal for dusting2 tbsp
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