Saluf/Salouf - Traditional Yemenite Flatbread

By Priya Srinivasan - I Camp in My Kitchen - Monday, September 29, 2014

Today we are visiting Yemen to taste their Saluf bread. Though it is Lahoh/Laxoox, the spongy pancake that is famous around, this Pita like Saluf bread is also from traditional Yemenite cuisine. The only difference i found in this and the arabic pita is the addition of Fenugreek powder to the dough. The aroma of fenugreek in the baked bread is mesmerizing!! 
Saluf/Saloof bread is traditional baked in a taboun oven. The dough is usually wet and it is slapped against the walls of the oven and baked to perfection. I have here used my regular cast iron pan and cooked on both sides to get those brown spots on my bread. You can even bake this bread in an oven just like the pita.
Source here & here
1 Cup Whole wheat Flour
1/2 tsp instant yeast
1/2 tsp salt
1/4 tsp fenugreek powder
3/4 cup water (see notes)

  • Take flour, yeast, salt and fenugreek powder in a bowl. whisk well to combine. Now slowly add water to this and start kneading to get a smooth dough.
  • Knead the dough on a flat kneading surface for about 3-5 minutes to get a smooth dough. Let the dough sit about 30-45 minutes or until double in its size.
  • Punch down the dough. Divide into 4 equal pieces. Roll it out about 4-5 inches in diameter. Heat a flat tava, when it is hot enough, reduce the flame to medium and place a rolled out bread on the tava.
  • Let it cook in a medium flame for abut 2 minutes. flip and cook teh other side for another 2 minutes. Transfer it to a serving plate, serve along with any favorite dip or side.
  • Any unused bread can be stored in a ziploc cover to keep the bread soft and moist. The dough can also be refrigerated to make the bread later.
  • I served this bread today morning for breakfast, along with thin dal tadka. Just reheated the bread, tore them into few pieces and poured the dal on top. It was yum, totally yumm

Sending this to Come,join us for breakfast, happening @ +srivalli jetti's space.

  • The original recipe used All Purpose Flour, since i ran out of APF, i used whole wheat flour
  • And also there are 2 methods in doing this bread, one is using wet dough and the other method is what i have done here.
  • If you prefer doing it as wet dough, then feel free to add another 1/4 cup of water while kneading and make it like a gooey batter. 
  • When cooking the batter, smear the pan with oil, and drop a blob of batter in the hot pan, wet your hands and pat the batter to spread. Cover and cook to get a soft and fluffy saluf.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


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  1. Very rustic looking bread. Really like the breads you picked. So much variety!

  2. Yemenis are fenugreek freaks, are they. Fenugreek even in bread? I too like fenugreek a lot but only in curries and rice preparations. Saluf looks good.

  3. Wow, this bread looks fabulous, lovely browned crust. Saluf with some dal makes an excellent meal.

  4. That's so good Priya..the way the bread has been done, looks so inviting..thanks for sending it across as well!

  5. Interesting addition of methi in there! The bread is very tempting.

  6. Addition of fenugreek is quite interesting. Yemeni bread looks awesome.

  7. that bread looks so inviting and the use of methi reminds me of gujju theplas..though there is a vast difference.

  8. That fenugreek powder must have added flavor. Love the interesting bread versions you are posting.

  9. Fenugreek in bread sounds very different ! And I like that bowl of roti and dal over it.Thats how I like to eat the regular rotis :)

  10. Very tempting bread. The addition of fenugreek makes it more interesting.

  11. wow very flavorful and tempting bread there :) fenugreek flavorful makes this bread very interesting and I would love to give it a try !!


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!