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Balady Bread. A type of pita bread (q.v.) in the form of a flat, circular, two-layered loaf (q.v.), also called pocket bread. Of Middle East origin, it is especially popular in Egypt, where it is made from long extraction flour (q.v.), with 70% to 75% absorption (q.v.), and contains about 20% of added sour dough (q.v.). It is baked for about 30 seconds at 900¦F (482¦C), a temperature level needed to produce the two-layered loaf structure.