Aish Baladi

Summary

Mix the flour with a handful of wheat bran (approx. 60g) and the salt. Dissolve the yeast in lukewarm water and pour it into the flour and let the food processor knead for about 10 minutes, then pour into a bowl with a lid. Let the dough rise in a warm place for two hours, it should almost double its volume!
When the dough has risen, sprinkle the remaining wheat bran on the work surface, flour your hands and form balls out of the dough. They should be a little bigger than tennis balls.
The balls are placed on the wheat bran. The bran should stick to the bottom of the balls. Leave to rest for about 10 minutes, then use floured hands or a rolling pin to flatten or roll the dough balls into flat cakes about 5 millimeters thick. Sprinkle all the flatbreads on top with a little wheat bran and let rest for another 30 minutes.
Preheat the oven to the highest heat (leave the baking tray or baking stone in the oven and heat it up). Place the cakes on the hot baking sheet or on the stone. Bake time on the baking stone at 300 ° approx. 5 minutes, on the baking sheet at a lower temperature correspondingly longer (anything between 6 and 10 minutes is possible). You should inflate yourself like a balloon, as soon as the typical folds have formed on the side, the bread is ready.
Take out the bread and let it cool on a rack!
I put them in a plastic bag while they are still lukewarm, then they stay soft!