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 &
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 |
Herb Tip |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This Recipe for Saluf Bi Hilbeh (Flat Bread With Fenugreek & is one of thousands in the Recipes-to-go Bread Cookbook.
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for Saluf Bi Hilbeh (Flat Bread With Fenugreek & from the recipe cookbook of Recipes-to-go (Bread)
sing Sage: |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Herb Tip |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
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