Bataw (bread)

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Alternative namesEish fellahi
TypeFlatbread
Place of originEgypt
Main ingredientsBarley, corn, wheat and ground fenugreek seeds[1]
Bataw
Alternative namesEish fellahi
TypeFlatbread
Place of originEgypt
Main ingredientsBarley, corn, wheat and ground fenugreek seeds[1]

Bataw (Egyptian Arabic: بتاو) is a leavened flatbread from Egypt. It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region.[2]

In Asyut it is often made with barley, corn, or a mixture of barley and wheat.[1] In Akhmim it is commonly made with corn and fenugreek, whereas in Qena, further south in Upper Egypt, it is exclusively made with barley.[1]

Preparation

Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to as maghrafa (Egyptian Arabic: مغرفة), and then flattened with the bottom side of it. The loaf is removed when it turns brown and crusty.[1]

Consumption

See also

References

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