Saluf (or 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. Stay cool!
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
2 cups unbleached flour
1 ¼ water
1 teaspoon ground fenugreek
½ teaspoon salt
1 teaspoon active dry yeast
INSTRUCTIONS
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.
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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.