1 hr 55 min
1 hr 55 min
0 from 0 reviews
I grew up in Rehovot, which is known for the Yemenite population. I love their cuisine, and I have many memories of eating the traditional dishes with my friends when we were younger. This is a Yemenite flatbread, traditionally made in a taboun oven- the wet dough would be slapped against the taboun wall, and you knew the pita was ready when it fell off. But because most of us don’t have a taboun oven at home and not an electric pan (which cooks the pita from the top as well), I created this version on a pan with a lid. This Pita is 100% hydration + the oil, we get about 114% hydration. It’s nuts! So it is important to handle the dough with wet hands only, otherwise, it will stick to you every single time you touch it. Saluf is a very interesting dough, super delicious, and once dipped in grated tomatoes and Shug?! WOW!!
Scale
Mixing bowl
Towel
Pan
Parchment paper
In a bowl, mix the flour, sugar, yeast, and salt. Add the water and mix well until it all comes together.
Then add the olive oil and knead well until it’s incorporated in the dough.
Cover with a towel and leave the dough to rest for 20 minutes.
Fold the dough. Cover with a towel and leave the dough to rest for another 20 min. After 20 min, fold again (second fold). Cover with a towel and leave the dough to rest for another 20 min.
Last fold. Cover with a towel and leave the dough to rest for another 30 minutes.
Prepare an oiled parchment paper. Oil your hands.
Preheat a pan on low heat for about 5-7 minutes.
Take a piece from the dough with your hands and spread it on the parchment paper.
Flip the dough on the pan and remove the parchment paper. Cover with a lid and let it cook until the top is almost dried. Then flip the Saluf and cook it on the other side until it gets a beautiful color.
Dip the Saluf in a grated tomato sauce with Schug!
YASSS!
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