Egyptian Bread & Dukkah Dip

Dukkah is a delicious dip made from nuts and spices, and is especially wonderful when served with homemade aish baladi . The recipe for this bread is adapted from a blog by Ouda called Breakurfast, and the dukkah recipe is adapted from Emily Ho s recipe on


  1. aish baladi
  2. 1 tsp dried yeast
  3. 1 1/4 cup hand-warm water
  4. 1 1/2 cup white bread flour
  5. 1 1/2 cup wholemeal bread flour
  6. 1/2 tbsp salt
  7. 1/2 tbsp olive oil plus a little extra to oil the bowl
  8. dukkah
  9. 1/2 cup hazelnuts
  10. 1/4 cup sesame seeds
  11. 1/4 cup coriander seeds
  12. 2 tbsp cumin seeds
  13. 1 tbsp fennel seeds
  14. 1 tbsp caraway seeds
  15. 1 tsp dried red chilli flakes
  16. 1 tsp dried mint
  17. 1/2 tsp sea salt flakes
  18. 1/4 tsp ground black pepper
  19. to serve
  20. 8 tbsp extra virgin olive oil


  1. Start the bread by putting the warm water and yeast in a bowl and stir then leave a few minutes
  2. Add half of the white flour and half of the wholemeal flour to the yeast mixture stir with your fingers and leave for 10 minutes
  3. Add the salt and oil to the bowl along with the rest of the flour and combine to make a dough
  4. Knead the dough on a floured surface for 10 minutes
  5. Place dough into a lightly oiled bowl cover with plastic wrap and set aside in a warm place for one and a half hours
  6. Meanwhile make the dukkah
  7. Heat oven to 220C
  8. Put hazelnuts on a baking sheet and place in oven for 4 minutes maximum but keep an eye on them and dont let them burn
  9. Take hazelnuts out and put them in a clean tea towel Rub off as much of the skins as you can but dont worry if a little is left
  10. In a dry skillet put the sesame seeds coriander seeds cumin seeds fennel seeds and caraway seeds Toast them gently over a medium low heat It is a good idea to keep them moving They are toasted when you can smell all the lovely fragrance from them
  11. In a pestle and mortar bash the hazelnuts until quite small but not powdered
  12. Put them in a bowl then do the same with the toasted seeds and add them to the bowl
  13. Add the chilli flakes dried mint and salt and black pepper mixing it all together
  14. After an hour and a half has passed uncover and punch down the dough
  15. Take out dough and divide it into 8 pieces Make each one a circle shape and roll to about a quarter inch thickness
  16. Cover breads with a clean tea towel
  17. Put a baking sheet into the oven to heat up
  18. Put two or three breads at a time onto the hot baking sheets and cook for 5 minutes or until they are puffed up and smell nice and cooked
  19. Continue with the rest of the breads until all cooked
  20. Serve breads with dukkah and a bowl of olive oil The idea is to tear the breads dip them into the olive oil then into the dukkah and eat them like that

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