Bataw or Zallout Bread

Bataw or Zallout Bread
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Servings Prep Time
4people 1day
Cook Time
1hour
Servings Prep Time
4people 1day
Cook Time
1hour
Bataw or Zallout Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4people 1day
Cook Time
1hour
Servings Prep Time
4people 1day
Cook Time
1hour
Ingredients
Units:
Instructions
  1. Place yeast in a yeasting bowl. Add onion and leave overnight. 1. Place yeast in a yeasting bowl. Add onion and leave overnight.
  2. Remove onion. Sieve flour and salt then add to yeast. Knead in high motions, stretching the dough to allow air to pass through and gradually add water.
  3. Leave to rise for around 1/2 hour. Warm the oven up.
  4. Prepare a piece of wood with a long handle and use it to place bread in oven. Sprinkle with radda. After damping your palms with water, shape dough into little balls and place in the hot oven.
  5. Leave for 10 minutes until turns golden brown
Recipe Notes


Contributor: Ahmed Ali, 62
Place: Damitte, Egypt

Recipe’s Personal Background How did you learn this recipe? Has been handed down from generation to generation every grandmother taught her daughter and granddaughter. In the villages all over Egypt this kind of bread was baked on a daily bases to be eaten for breakfast. If the farmers works on the field would take the bread with him to eat for lunch with some cheese. Meaning farmers would have breakfast and dinner at home and have a light lunch which consists of bread and cheese.
Is there some memory/historical event connected to this recipe? Has been found on reliefs in temples from lower and upper Egypt.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? Preparing and eating together
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? _
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? _

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Yes, in upper Egypt but popular all over Egypt
    Amount Per Serving
    • Calories 53.2
    • Total Fat 0.6 g
    • Saturated Fat 0.1 g
    • Polyunsaturated Fat 0.3 g
    • Monounsaturated Fat 0.2 g
    • Cholesterol 0.0 mg
    • Sodium 91.4 mg
    • Potassium 154.3 mg
    • Total Carbohydrate 12.5 g
    • Dietary Fiber1.9 g
    • Sugars 0.0 g
    • Protein 1.9 g
    • Vitamin A1.3 %
    • Vitamin B-120.0 %
    • Vitamin B-63.5 %
    • Vitamin C10.1 %
    • Vitamin D0.0 %
    • Vitamin E0.6 %
    • Calcium 1.4 %
    • Copper 3.2 %
    • Folate 7.1 %
    • Iron 3.0 %
    • Magnesium 4.6 %
    • Manganese 12.3 %
    • Niacin 2.8 %
    • Pantothenic Acid 3.4 %
    • Phosphorus 5.5 %
    • Riboflavin 2.6 %
    • Selenium 2.1 %
    • Thiamin 3.4 %
    • Zinc 2.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.