Saluf (or Salouf, or Saloof) | The Jewish Week | Food & Wine

Saluf (or Salouf, or Saloof)

Recipe for a Yemenite Flatbread for Shabbat
Saluf (or Salouf, or Saloof)

Saluf (Rabbi Deborah Prinz)

About 6 6-inch saluf breads

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Easily made without turning on the oven, using a mixer, proofing the yeast, or flipping the bread. Stay cool!

Based on a recipe from Liz Steinberg

Ingredients

2 cups unbleached flour

1 ¼ water

1 teaspoon ground fenugreek 

½ teaspoon salt

1 teaspoon active dry yeast

Steps

Prep time: 10 minutes

Rising time: 2 hours

Cook time: 30 minutes


Mix the ingredients together to form a wet dough. Mix with a fork or a whisk. Cover the bowl with plastic or place in a plastic bag to rise for about an hour in a draft free, warm location. Stir lightly again. Cover and set aside for another hour.

Heat a non-stick pan on a medium high flame and then turn the flame to medium low. Lightly flour the pan to keep the dough from sticking. Wet your hands with a water/fenugreek mix, take a generous handful of dough, and mush the dough around towards the edges of the pan. Or, use the back of a tablespoon to distribute the dough. Cover the pan with a lid and bake on a low heat about 5 minutes as it thickens and bubbles. Flour the pan between breads, if needed. If you have a lid or pan with a heating element that can be used to cover and brown the top, that works well. Just be mindful of keeping the heating element a bit removed from the bread. If you would like the top toasted without a top heating element, place the finished flatbread on top of a toaster, top down, or in a toaster oven to quickly brown the top. I topped mine with olive oil and zaatar. Cool each one on a paper towel or cotton towel to absorb any moisture. If stacking to store, place parchment or wax paper between.

See a video here.