Bataw (bread)

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]

Bataw

Alternative names	Eish fellahi
Type	Flatbread
Place of origin	Egypt
Main ingredients	Barley, corn, wheat and ground fenugreek seeds[1]

Variations

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

In the countryside farmers often eat it with various types of soft white cheeses as a light meal between breakfast and dinner.^[2]

See also

• Egyptian cuisine