Yemenite Saluf

Yemenite Saluf

Saluf (in Hebrew “סלוף”) is a flatbread traditionally baked on the wall of a taboon oven. In an Israeli home, a baking stone or an upside-down heavy baking sheet provides strong bottom heat. It is thicker and chewier than lahuh and is not supposed to puff into an even pocket like pita.

Prep time: 25 minutes · Rising: 90 minutes · Baking: 20 minutes · Yield: 10 · Difficulty: medium

A home substitute for the taboon

Preheat a stone or an upside-down baking sheet for at least 35 minutes at 250 degrees Celsius (480°F). The dough goes onto a blazing-hot surface and bakes fast; don’t use parchment paper that isn’t rated for this temperature.

Ingredients (for 10 pieces)

• 600 grams white flour
• 200 grams whole wheat flour
• 10 grams dry yeast
• 12 grams sugar
• 16 grams salt
• 520–560 ml lukewarm water
• 30 grams olive oil
• 2 teaspoons nigella seeds, optional

Choosing ingredients and substitutes

Whole wheat flour adds flavor, but too much of it weighs the bread down; you can replace it with white. Nigella is the black seed sprinkled on top and is not cumin or caraway. A pizza stone is not essential — a thick metal baking sheet is enough.

Method

1. Knead. Knead the flours, yeast, sugar, salt, water and oil for 10 minutes into a soft, slightly sticky dough.
2. Rise. Cover and let rise for about an hour, until it grows by about 70%.
3. Heat and divide. Heat the oven and stone to 250 degrees Celsius (480°F). Divide into 10 balls and rest for 20 minutes.
4. Shape. With wet hands, open each ball into a circle about 8 mm thick, make dimples with your fingertips and sprinkle with nigella.
5. Bake. Bake 2–3 pieces at a time for 5–7 minutes, until browned spots appear. Wrap in a clean towel to keep them soft.

Nutrition facts and calorie estimate

Variations and tips

• For sticky dough, use wet hands and don’t add much flour.
• If the bread is pale, the surface didn’t heat up enough.
• Freeze after cooling completely and reheat straight in the toaster or oven.

Summary

Strong bottom heat and a soft dough create a pliable saluf with charred spots. A piece is about 320 calories. For a spongy pan bread, see lahuh.