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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 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 � 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. Source: Daniel Rogov Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |