Saluf

Description
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.

Ingredients

 * 3 Tbsp. fenugreek seeds, crushed
 * 1 1/2 tsp. tomato puree
 * 1/2 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. Cook over a low flame and bring to a boil, stirring constantly. Remove from the heat.
 * 2) 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 half an hour. Repeat the kneading and rising process 6 times in all, kneading at half hour intervals.
 * 3) 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 flatten 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.
 * 4) Serves 4-6.