Saluf bi hilbeh

Saluf bi hilbeh

Flat breads with fenugreek and coriander paste

By
From
The Complete Middle Eastern Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons active dried yeast
300g plain flour
300g wholemeal flour
1/2 teaspoon salt
oil or ghee, for greasing
Hilbeh

Method

  1. Dissolve the yeast in 60 ml lukewarm water.
  2. Sift the flours into a mixing bowl, then remove about 150 g of flour and set aside.
  3. Mix the salt into the yeast mixture with 375 ml warm water, then pour the yeast mixture into the flour. Mix in a little of the flour to thicken the liquid. Cover and leave in a warm place for 10–15 minutes, or until frothy.
  4. Work in the remaining flour in the bowl, then beat by hand for 10 minutes, or with an electric mixer using a dough hook for 5 minutes.
  5. Turn out onto a floured work surface and knead in enough of the reserved flour to make the dough smooth and satiny. Return the dough to the bowl and sprinkle the top lightly with flour. Cover with plastic wrap and leave the dough in a warm place until doubled in size — about 30 minutes.
  6. Preheat the oven to 220°C.
  7. Place a heavy flat griddle or baking tray on the centre shelf of the oven and leave to heat for 10 minutes. Grease with a wad of paper towels dipped in oil or ghee.
  8. Punch down the dough and turn it out onto a surface. Knead it a little, then divide into 12 equal portions.
  9. Roll out each portion to a 15 cm round and prick with a fork. Brush the top lightly with oil or ghee and spread on 1 teaspoon hilbeh.
  10. Cooking two breads at a time, lift two rounds onto a lightly floured, flat-edged baking tray or plywood board, then slide them onto the heated griddle or baking tray.
  11. Bake for 4 minutes; the tops may be lightly browned under a hot grill.
  12. As the breads are removed, wrap them in a cloth to keep them warm and soft. Serve warm.

Note

  • If the breads begin to puff up during cooking, press the top down with a folded cloth. The breads should be bubbly, but should not form a pocket.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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