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Saluf (Oven Baked Flat Bread)
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This Yemeni recipe may take a few attempts before you get it right but the effort is well worth it. In particular, you may need some practice flipping the loaves onto the side of the hot oven! Keep pita handy as a substitute.

Serves: 4-6

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Mizrahi Parve Side Dish

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3 tbs. fenugreek seeds, crushed
1 1/2 tsp. tomato puree
1 lb. flour
1 tbs. active dry yeast


  1. Combine the fenugreek seeds with the tomato puree and 3 tbs. of water and mix together well.
  2. Cook over a low flame and bring to a boil, stirring constantly. Remove from the heat.
  3. Sift together the flour and yeast and then knead the mixture together with just enough lukewarm water to make a moderately thick dough.
  4. Cover dough lightly and let stand to rise for half an hour. Repeat the kneading and rising process 6 times in all, kneading at half hour intervals.
  5. 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.
  6. Immediately after the last kneading flatten the dough and make two thin loaves. Over each spread 3 tbs. of the fenugreek mixture and, with a rapid motion, stick the breads on the walls of the oven.
  7. Let cook just until the bread peels off the walls and falls to the floor of the oven.

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