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How To Make Aish Merahrah – Traditional Flatbread From Egypt

Aish Merahrah

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Try making this Egyptian flatbread today!


  • 3 cups bread flour or all-purpose flour
  • 1 cup (200g) active sourdough starter
  • 1 tablespoon fenugreek seeds
  • 1 1/4 cups warm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil (optional, for a richer taste and softer texture)


  1. In a large mixing bowl, combine the bread flour, fenugreek seeds, sugar, and salt. Mix well.
  2. Create a well in the center of the dry ingredients and add the active sourdough starter, warm water, and olive oil (if using).
  3. Mix the ingredients until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest in a warm, draft-free spot for about 1-2 hours, or until it has nearly doubled in size.
  6. Gently remove the fermented dough from the bowl and place it on a lightly floured surface. Flatten the dough into a round or oval shape, about 1 inch thick. If desired, create a criss-cross pattern on the surface using a sharp knife.
  7. Line a large baking sheet with parchment paper or lightly grease it with olive oil. Transfer the shaped dough onto the prepared baking tray.
  8. Preheat the oven to 450°F (230°C).
  9. Place the baking tray with the shaped dough in the preheated oven and bake for 25-30 minutes, or until the bread turns a golden brown color and sounds hollow when tapped on the bottom.
  10. Remove the bread from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing.


  • When using sourdough starter, the fermentation time may be longer compared to using commercial yeast. Be patient and allow the dough to rise and proof fully for the best results.
  • Author: Natasha Krajnc
  • Category: bread
  • Cuisine: Egyptian