
Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
Easily made without turning on the oven, using a mixer, proofing the yeast, or flipping the bread, or washing lots of dishes. All the prep happens in one bowl and one stove top pan. Simple, tasty and cool!
Read my story about saluf at the Jewish Week: “Too Hot for Challah?”
based on a recipe from Liz Steinberg
Prep time: 10 minutes
Rising time: 2 hours
Cook time: 30 minutes
Yield: About 6 6-inch saluf breads
INGREDIENTS
1 teaspoon instant dry yeast
2 cups unbleached flour
1 ¼ water
1 teaspoon ground fenugreek
½ teaspoon salt
INSTRUCTIONS
1. Mix the ingredients together with a fork or a whisk to form a wet dough .
2. Place the bowl inside a plastic bag to rise for about an hour in a draft free, warm location.
3. Stir lightly again.
4. Cover and set aside for another hour.
5. Heat a non-stick pan on a medium high flame and then turn the flame to medium low.
6. Lightly flour the pan to keep the dough from sticking.
7. 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.
8. Cover the pan with a lid and bake on a low heat about 5 minutes as it thickens and bubbles.
9. 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 to keep the heating element elevated from the bread.
10. If you would like the top toasted without a top heating element, place in a toaster oven to quick
11. Flour the pan between breads, if needed, and repeat.
12. Cool each saluf on a paper towel or cotton towel to absorb moisture. Then, if stacking to store, place parchment or wax paper between. Serve while fresh.
RABBI’S REMARKS
1. I topped mine with olive oil and zaatar spice mix.
2. I usually buy yeast in bulk so if you use yeast packets, store the remainder of the packet in the refrigerator; or, double the other ingredients to make twice as many.
3. If you are concerned about the freshness of your yeast, first dissolve the yeast in ¼ cup of warm water (110º) in a small bowl. Sir in 1 teaspoon sugar and let foam for about 5-10 minutes. Subtract these amounts when you continue with first step.
4 thoughts on “Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat”
Leave a Comment
Recent Posts
-
Boulou: North African Orange Bread
Almost cake-like, though not a cake, this orange tinged bread enhances any holiday table. Read my story about diasporic Rosh Hashanah celebratory breads at the Jewish Week, “Beyond Challah and Honey.” Prep time: 2-2.5 hours Rising time: 40-45 minutes Baking time: 30 minutes Yield: 2 small loaves adapted from Jewish Food Experience, Leah Hadad INGREDIENTS
Read more › -
Pan de Calabaza: Pumpkin Challah
This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45
Read more › -
Yemarina Yewotet Dabo: Ethiopian Honey Bread
This sweetly spiced bread maximizes honey, both inside and out. For more about this and other unusual Rosh Hashanah breads see my story at the Jewish Week “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 2-2 ¼ hours Baking time: 1 hour Yield: One large bread
Read more › -
Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
This stylish Ethiopian celebratory flatbread derives its unique elements from the hand styled design and sweet flavorings. It was probably initially baked over coals. While many recipes give instructions for baking it in the oven, I prefer to use the stovetop for speed and for keeping my kitchen cooler in the summer. adapted from: My
Read more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- A Shikker Challah
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Is that coffee or chocolate?
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Lunch & Learn: Central Synagogue
- Lunch and Learn: Tasting the Best Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Other Wedding Bread Customs
- Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
- What is the Chocolate Babka Project?
- What's a Key (shlissel) Challah?
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe
Looks delicious!
1) In the recipe, the amount of water is in ‘cups’, right?
2) Can gluten-free oat flour be used?
Yes, regarding cups. And, I don’t know about the oat flour. Try it perhaps with slowly adding smaller amounts of water into see how it develops. The dough is a bit “wet.” Let me know how it works out.
Sad news… I followed the recipe, but used oat flour instead of wheat flour. I needed to add more water to get the correct consistency.
The dough is NOT rise at all – not while in the bowl for 2 hours and not when cooking. It was basically a thick matzah.
Doesn’t yeast need sugar to raise the dough?
I wish I could help you with the oat flour, I just don’t know enough about it. Perhaps you could try the recipe with a white whole wheat flour or a gluten free flour that isn’t only oat based.