Normaly I would have baked this but It is so hot I ended up using a tawa (griddle) instead. If baking preheat the oven to 400 degrees fahenheit or 204 celsius.
I ground 1 pinch of fenugreek seeds in a mortar and pestle.
In a large mixing bowl I added 2 cups of all purpose unbleached flour, 1 cup of fine corn meal. The fine corn meal I used is made by Goya. This is available in Spanish stores. It is not advisable to use coarse corn mean for this recipe.
I added 2 pinches each of baking powder and yeast, 1 pinch of turbinado sugar, the fenugreek seeds I ground. To this I added 1/2 cup of water a little at a time until I made a nice dough.
This is like pita bread and it is suposed to be a dough and not a batter like American cornbread. After the dough is made add 3 tbs of olive oil and work it in to the dough making the dough elastic and pliable.
This makes great bread of any type because you can really get a great workout with the dough itself without getting your fingers all sticky and it is a great dough conditioner too.
Cover the bowl and let sit for 30 minutes. After it has risen kneed the dough again and shape it in to round balls. This made four and Mr. Riaz was raving about this bread.
Aish is Egyptian dialect of saying bread. The actual Arabic word for bread is khubs. If baking prep the cookie sheet with a piece of parchment paper then spray it with cooking spray.
Take each of the breads and roll it a little just to make it a little flat but not real flat like chapati. It is suposed to be a little thick and place it on the cookie sheet lined with parchment paper and sprayed with cooking spray.
Bake until they are golden. It should at least take up to 5 minutes per side.
For tawa method: turn on the burner on high heat and let the tawa get hot. Mine is cast iron and it works very well. Turn off heat spray tawa with cooking spray then turn back on the heat to high a again.
Instead of baking you can cook these on top of the tawa like you do chapati and other flat breads by turning every 20 seconds until the bread is done and nice and golden on both sides.
This is eaten with molokhia, kababs, and stews and I hope you will enjoy.
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