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!!
500 gr white flour
500 ml water
70 ml olive oil
20 gr sugar
15 gr salt
10 gr dry yeast
- 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!