Saluf - Oven Baked Flat Bread

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This is not an easy bread to make, as the flipping of the flattened

loaf onto the sides of a hot oven is an art form that needs to be

mastered. The practice will be well worth the effort. Should one's

initial efforts fail, any flat bread (such as pita) may be

substituted.

 

3 Tbsp. fenugreek seeds, crushed

1 1/2 tsp. tomato puree

1/2-kilo flour

1 Tbsp. active dry yeast

 

 

Mix the fenugreek seeds with the tomato puree and 3 Tbsp. of water

and mix together well. Cook over a low flame, stirring constantly

until a boil is attained and remove from the flame.

 

Sift together the flour and yeast and then knead the mixture together

with just enough lukewarm water to make a moderately thick dough.

Cover lightly and let stand to rise for « hour. Repeat the kneading

and rising process 6 times in all, kneading at half hour intervals.

 

Heat the oven to its highest possible temperature. Turn off the heat

and, taking care not to burn yourself, wipe the walls of the oven

with a wet cloth. Immediately after the last kneading flat- ten the

dough and make two thin loaves. Over each spread 3 Tbsp. of the

fenugreek mixture and, with a rapid motion, stick the breads on the

walls of the oven. Let cook just until the bread peels off the walls

and falls to the floor of the oven.

 

Keep in mind that many Yemenis will make two portions of bread for

each diner, one to be served in the soup and the other on a separate

plate to be dipped into samneh. To prepare samneh simply melt 1 cup

of butter together with 1 Tbsp. of, whole fenugreek seeds. When the

butter has completely melted, skim the surface and carefully pour the

butter into a small sauce dish, leaving behind the solids that have

settled to the bottom of the skillet.

 

© Daniel Rogov