Saluf

Description
Oven-baked flat bread. This is not an easy bread to make, as the flipping of the flattened loaf onto the sides of a hot oven is an art form that needs to be mastered.
 * Serves 4 – 6

Ingredients

 * 3 tbsp fenugreek seeds, crushed
 * 1½ tsp tomato puree
 * ½ kilo flour
 * 1 tbsp active dry yeast

Directions

 * 1) Combine the fenugreek seeds with the tomato puree and 3 tbsp of water and mix together well.
 * 2) Cook over a low flame and bring to a boil, stirring constantly.
 * 3) Remove from the heat.
 * 4) Sift together the flour and yeast and then knead the mixture together with just enough lukewarm water to make a moderately thick dough.
 * 5) Cover lightly and let stand to rise for half an hour.
 * 6) Repeat the kneading and rising process 6 times in all, kneading at half hour intervals.
 * 7) Heat the oven to its highest possible temperature.
 * 8) Turn off the heat and, taking care not to burn yourself, wipe the walls of the oven with a wet cloth.
 * 9) Immediately after the last kneading flatten the dough and make two thin loaves.
 * 10) Over each spread 3 tbsp of the fenugreek mixture and, with a rapid motion, stick the breads on the walls of the oven.
 * 11) Let cook just until the bread peels off the walls and falls to the floor of the oven.