Saluf

In a small bowl, combine the active dry yeast with warm water (about 110°F/43°C) and a pinch of sugar, then let it sit for 5–10 minutes until foamy and activated.

Lightly toast the fenugreek seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then grind them to a coarse powder using a spice grinder or mortar and pestle.

In a large mixing bowl, combine the flour, ground fenugreek, and salt, then add the activated yeast mixture and tomato puree, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead vigorously for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size.

Punch down the risen dough, divide it into equal portions, and flatten each piece by hand or with a rolling pin into round discs approximately 6–8 inches in diameter and about 1/4 inch thick.

Heat a cast-iron skillet or griddle over medium-high heat, and cook each flatbread for 3–4 minutes per side until golden-brown spots appear and the bread puffs slightly.

Remove the saluf from the heat and wrap in a clean towel to keep warm and soft, then serve immediately with traditional accompaniments such as zhug or honey.