Egyptian bread is called Aish Baladi and was originally made from emmer wheat.
Emmer is an Ancient grain that has extraordinary character and a very good taste.
Emmer or Farro wheat is also lower in gluten, so it may be best to combine it with a hard wheat (that's if you can find emmer wheat).
Making your Egyptian bread recipes using a sprouted wheat flour along with an Ancient grain like emmer or einkorn will give you a lot more nutrition and maybe less problems.
As modern day wheat cannot compete with the Ancient wheat varieties which are naturally higher in protein and other nutrients.
And by sprouting wheat, you release anti-nutrients like phytic acid and increase nutrients like protein. Sprouting grains is also thought to inactivate aflatoxins which are potent carcinogens found in grains.
Therefore, sprouted wheat is much more nutritious and also more digestible - kinda like the Ancient grains.
Add the yeast and a little sweetener to lukewarm water. Let sit for about 10 minutes to activate yeast.
Next, combine flour and salt in a big bowl. Make a well in the center of flour and pour in the yeast mixture.
Mix with your hands until a dough forms.
Then put the dough on your counter and start to work the dough.
Knead the whole wheat dough long enough to make the gluten very elastic and smooth - about 10 to 15 minutes.
Put the kneaded dough back in the bowl and cover with a towel - keep in a warm area.
Let the dough rise until it doubles in size - about 2 hours.
Remove dough and cut into equal sized pieces (about 16).
Stretch the sides a few more times before rolling dough into balls.
Be gentle when handling the risen dough (when making smaller balls of dough) - do not knock out the air bubbles.
Let your balls proof for 15 minutes - covered.
Then gently press balls into circles (about 1/4 inch thick) with your fingers. Proof dough again for 30 more minutes.
Bake in a preheated 446 degree F oven on a large baking sheet or pizza stone until golden brown - about 4 to 8 minutes.
Use a grain that has been sprouted only a day or two for you Egyptian bread.
Or use a grain whose sprout barely emerges from the end of the kernel (a short tail or sprout is easier to grind into flour).
Place the sprouted grains in a thin layer on a fine mesh screen or parchment paper in your dehydrator.
Dehydrate at 145 degrees F or even as low as 95 degrees F - dehydrate until thoroughly dry.
When the grains are dry, put in a grain mill or in a high speed blender to grind.
Some people believe that it is better to sprout grains for a longer period to get the most nutrition possible.
However, the smaller the sprout the more likely you will achieve an airy type of bread.
Sprouting longer will make a more dense type of bread.
A sprout of 1/8 to 1/4 of an inch in length would probably be a safe bet.