Jewish: Saluf - Oven Baked Flat Bread

[vegelady]

Jewish: Saluf - Oven Baked Flat Bread


3 Tbsp. fenugreek seeds, crushed
1 1/2 tsp. tomato puree
1/2-kilo flour
1 Tbsp. active dry yeast

DIRECTIONS:

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 ซ 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.