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.
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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.