On the Chocolate Trail

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 cups 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.

See a video here.

about the #chocolatebabkaproject