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Saluf (Yemenite Pita)


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!!


Ingredients:

500 gr white flour

500 ml water

70 ml olive oil

20 gr sugar

15 gr salt

10 gr dry yeast



Preparation steps:


- 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 min.


- Fold the dough. Cover with a towel and leave the dough to rest for another 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 min.


- Prepare an oiled baking sheet. Oil your hands.


- Preheat a pan on low heat for about 5-7 min.


- Take a piece from the dough with your hands and spread it on the baking sheet.



- Flip the dough on the pan and remove the baking sheet.



- 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 Shug!



- YASSS.


BenGingi.

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