To get these Egyptian flatbreads to puff properly, crank up the heat
Coming from the word balad, meaning "my country" or "my people," aish baladi ("the people's bread") is such a staple in modern Cairo that the government subsidizes it. (Politicians have even used it to court votes.) Similar to pita but made with whole-wheat flour, traditional aish baladi is baked on the floors of giant scorching-hot ovens in the city's bustling market bakeries. You can achieve similar results at home by placing a baking stone in your oven and letting it heat until it's scorching. This ensures that the stone is hot enough to instantly steam the water in the dough, a crucial factor in the bread's puffing up. Equally important is the thinness of the dough, which should be rolled out to 1/6-inch thick. A thin skin forms, which traps the steam, inflating the bread once it hits the searing stone.