Baladi Egyptian Sourdough Pocket Bread

Baladi Egyptian Sourdough Pocket Bread These weren’t exploding with flavor but they were flexible and picked up dips and sauces well. The wheat bran and flour gave it a dusty texture. It didn’t bother me. Overall I did like this! Ingredients WHEAT FLOUR WATER WHEAT BRAN SOURDOUGH CULTURE (DRIED SOURDOUGH [CULTURED WHEAT FLOUR, CULTURED RYE FLOUR], YEAST, ASCORBIC ACID [DOUGH CONDITIONER] ENZYME) SALT Product description: Flatbreads are among the most enduring recipes within the entire global culinary canon, and for very good reason. They’re simple to make, satisfying to eat, and play a rather practical part at the dinner table, acting as a scoop for dips, a pocket for veggies and proteins, or a base for an impromptu pizza. It’s no wonder then, that flatbreads like Egyptian baladi have been a staple starch for an estimated 4,000 years. In tribute to this staggeringly lengthy tradition, we now offer Trader Joe’s Baladi Egyptian Sourdough Pocket Bread in our freezers. Made for us by a supplier in Egypt, these versatile (and vegan) Baladi Pocket Breads take only a matter of minutes in the convential oven, or mere seconds in the micowave, before they’re puffed up, toasty, and ready to eat. Once heated, they have a tasty, slightly tangy Sourdough tinge to their flavor profile, and are ideal for stuffing with your favorite fillings. We’re partial to going with a classic combo of Falafel, chopped cucumbers, and our Garlic Spread-Dip (especially if you want to keep things vegan). And, of course, you can just serve them for dipping in hummus or tahini, as they do in Egypt. #vegan #pitapocket #bread