Shamsi and bettaw bread: the difference, and how to keep them
Both are Upper Egyptian breads, but shamsi is wheat risen in the sun and bettaw is corn — and the difference shows in the taste and in what you eat them with.
Shamsi bread
Wheat dough left to rise in the sun — hence the name — and baked in a traditional oven. The loaf is thick, golden-crusted and soft inside, with the faint sourness of a long ferment.
Because it holds together, it takes dipping in fava beans, lentils and molokhia without falling apart, and splits for filling.
Bettaw bread
Corn bread, and the everyday bread in many Upper Egyptian homes. It tastes distinctly of corn, faintly sweet, nothing like white bread; the thin version carries more flavour.
Its best-known pairing is black honey and tahini, and it is also eaten with qarish, Mallawi and mish.
Which to choose
A thick, filling loaf that stands up to dipping: shamsi. The taste of corn and an everyday bread for cheese and black honey: bettaw.
Plenty of people buy both — shamsi for the big breakfast, bettaw for the rest of the day.
Keeping and reheating
Both are best the day they arrive. To keep: let them cool completely, wrap them well and freeze.
Reheat over low heat or in the oven and they come back soft. A microwave dries them out, bettaw especially, since corn dries faster than wheat.
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Frequently asked questions
- Is bettaw entirely free of wheat?
- Bettaw is corn-based, which is where its taste comes from. If you have an allergy or avoid a particular ingredient, message us on WhatsApp before ordering.
- How fresh does the bread arrive?
- It is baked and delivered on the day you chose for delivery, and we call to confirm the time beforehand.
- Can I freeze shamsi bread?
- Yes, and it is the best option if you buy several: cool completely, wrap well, freeze, then reheat over low heat or in the oven.