1 package active dry yeast warm water
2 cup plain flour
2 cup wholemeal flour
1/2 tsp salt
1 oil or ghee
1 hilbeh
A Recipe for
Saluf Bi Hilbeh (Flat Bread With Fenugreek &
There is no such thing as a little garlic. |
| A. Baer |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This Recipe for Saluf Bi Hilbeh (Flat Bread With Fenugreek & is one of thousands in the Recipes-to-go Bread Cookbook.
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This is a recipe for Saluf Bi Hilbeh (Flat Bread With Fenugreek & from the recipe cookbook of Recipes-to-go (Bread)
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| Barbara Grizzuti Harrison |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
No man is lonely eating spaghetti; it requires so much attention. |
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Makes 12 loaves Oven temperature: 260øC (500øF) Cooking time: 4
minutes each lot
Soak yeast in 1/4 cup water and stir to dissolve.
Sift flours into a mixing bowl, remove 1 cup flour and keep aside.
Blend remaining water and salt into yeast liquid and pour into flour.
Mix in a little of the flour to thicken liquid, cover and leave in a
warm place for 10-15 minutes until frothy. Blend in remaining flour
in bowl, then beat by hand for 10 minutes, or on electric mixer using
dough hook for 5 minutes.
Turn onto a floured board and knead in enough of the reserved flour
to make dough smooth and satiny. Return to bowl, sprinkle top of
dough lightly with flour and stretch a sheet of plastic film over top
of bowl. Leave in a warm place until doubled in bulk - about 30
minutes. Preheat oven.
Punch down dough and turn out on board. Knead a little, then divide
into 12 equal portions. Place a heavy flat griddle or baking sheet
on centre shelf in oven and heat for 10 minutes. Grease with a wad of
paper towelling dipped in oil. Roll out each portion to a 15 cm (6
inch) round and prick with a fork. Brush top lightly with oil and
spread on 1 teaspoon hilbeh. Lift 2 loaves onto a lightly floured,
flat-edged baking sheet or plywood board and slide onto heated
griddle or baking sheet.
Bake in hot oven for 4 minutes. Top may be lightly browned under a
hot grill. As breads are removed, wrap in a cloth to keep them warm
and soft. Serve warm.
NOTE: If breads begin to puff up during cooking, press top with a
folded cloth. Breads should be bubbly, but should not form a pocket.
Source: The Complete Middle East Cookbook by Tess Mallos Typographical
errors courtesy of Karen Mintzias
Serves: 12
Saluf Bi Hilbeh (Flat Bread With Fenugreek & Recipe brought to you by Recipes To-Go