Jachnun
Indulge in the delightful flavors of Jachnun, a traditional Yemenite pastry that transforms your Friday into a culinary masterpiece! This slow-cooked dough, lovingly rolled and baked overnight, delivers a warm, flaky texture that pairs perfectly with a drizzle of rich tomato sauce and a sprinkle of zesty schug. Treat yourself to this savory delight that will have everyone eagerly gathering around the table on Saturday!
Prep
60
min
Cook
600
min
Serves
16
people
Level
intermediate
📝 Ingredients
Serves 16🥬Fresh Produce(4)
- a handful of cilantro
- 3 cloves garlic
- 6 green hot peppers
- 1/2 lemon, juiced
🥛Dairy & Eggs(2)
- 150 g melted butter (10.5 tbsp)
- 50 g butter (3.5 tbsp)
🫙Pantry Staples(7)
- 1 packet baking powder
- 3 tablespoons brown sugar (45 ml)
- 1 kg flour (2.21 lbs)
- 4 tablespoons honey (60 ml)
- bottle of oil
- 1/4 cup oil (60 ml)
- 1/3 cup sugar (66 g)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(2)
- 1 cup boiling water (240 ml)
- 2.5 cups lukewarm water (600 ml)
👨🍳 Instructions
- 1
In a mixer bowl, combine flour, baking powder, sugar, and salt.
- 2
In a separate bowl, dissolve honey in boiling water and add the remaining lukewarm water.
- 3
Transfer the honey water mixture to the mixer bowl and knead for 10 minutes on low speed until a uniform and pleasant dough is formed.
- 4
Line a jachnun pot (22 cm diameter) with parchment paper, add a layer of bread rolls, add 1/4 cup water, and cover with another parchment paper.
- 5
Transfer to a greased pan, brush a little oil on top, wrap in plastic, and let sit for 40 minutes.
- 6
Divide into 16 equal parts, roll each part into a ball, place back in the pan, and add oil to cover all balls, close with a lid, and let sit for 6-8 hours.
- 7
Roll each ball as thin as possible into a rectangle, generously spread melted butter, fold 1/3 inward and another 1/3 over it. Roll tightly.
- 8
Place the first layer of jachnun, add slices of butter and brown sugar, and repeat with another layer.
- 9
Cover with parchment paper, place eggs on top, and close the pot.
- 10
Bake at 100 degrees Celsius overnight (about 10 hours).
💡 Pro Tips
- ✓Oil your dough balls completely submerged for 6-8 hours because the oil prevents gluten development while keeping dough pliable, creating the signature flaky layers when rolled paper-thin.technique6-8 hours oil rest
- ✓Roll each dough piece to translucent thinness (under 1mm) because jachnun's characteristic texture comes from dozens of butter-laminated layers compressed during the long bake.techniqueunder 1mm thickness
- ✓Use melted butter at 85-90°F when spreading because cooler butter tears the delicate dough while hotter butter soaks through instead of creating distinct layers.ingredient85-90°F butter temp
- ✓Bake jachnun at 200°F for 12-16 hours because this low temperature slowly caramelizes sugars and renders butter without burning, creating the deep amber color and concentrated flavor.timing200°F for 12-16 hours
- ✓Add 1/4 cup water to the pot bottom because steam prevents bottom burning during the ultra-long bake while maintaining moisture for proper texture development.technique1/4 cup water
Share this recipe
Prep
60
min
Cook
600
min
Serves
16
people
Level
intermediate
Share this recipe
Jachnun
Indulge in the delightful flavors of Jachnun, a traditional Yemenite pastry that transforms your Friday into a culinary masterpiece! This slow-cooked dough, lovingly rolled and baked overnight, delivers a warm, flaky texture that pairs perfectly with a drizzle of rich tomato sauce and a sprinkle of zesty schug. Treat yourself to this savory delight that will have everyone eagerly gathering around the table on Saturday!
📝 Ingredients
Serves 16🥬Fresh Produce(4)
- a handful of cilantro
- 3 cloves garlic
- 6 green hot peppers
- 1/2 lemon, juiced
🥛Dairy & Eggs(2)
- 150 g melted butter (10.5 tbsp)
- 50 g butter (3.5 tbsp)
🫙Pantry Staples(7)
- 1 packet baking powder
- 3 tablespoons brown sugar (45 ml)
- 1 kg flour (2.21 lbs)
- 4 tablespoons honey (60 ml)
- bottle of oil
- 1/4 cup oil (60 ml)
- 1/3 cup sugar (66 g)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(2)
- 1 cup boiling water (240 ml)
- 2.5 cups lukewarm water (600 ml)
👨🍳 Instructions
- 1
In a mixer bowl, combine flour, baking powder, sugar, and salt.
- 2
In a separate bowl, dissolve honey in boiling water and add the remaining lukewarm water.
- 3
Transfer the honey water mixture to the mixer bowl and knead for 10 minutes on low speed until a uniform and pleasant dough is formed.
- 4
Line a jachnun pot (22 cm diameter) with parchment paper, add a layer of bread rolls, add 1/4 cup water, and cover with another parchment paper.
- 5
Transfer to a greased pan, brush a little oil on top, wrap in plastic, and let sit for 40 minutes.
- 6
Divide into 16 equal parts, roll each part into a ball, place back in the pan, and add oil to cover all balls, close with a lid, and let sit for 6-8 hours.
- 7
Roll each ball as thin as possible into a rectangle, generously spread melted butter, fold 1/3 inward and another 1/3 over it. Roll tightly.
- 8
Place the first layer of jachnun, add slices of butter and brown sugar, and repeat with another layer.
- 9
Cover with parchment paper, place eggs on top, and close the pot.
- 10
Bake at 100 degrees Celsius overnight (about 10 hours).
💡 Pro Tips
- ✓Oil your dough balls completely submerged for 6-8 hours because the oil prevents gluten development while keeping dough pliable, creating the signature flaky layers when rolled paper-thin.technique6-8 hours oil rest
- ✓Roll each dough piece to translucent thinness (under 1mm) because jachnun's characteristic texture comes from dozens of butter-laminated layers compressed during the long bake.techniqueunder 1mm thickness
- ✓Use melted butter at 85-90°F when spreading because cooler butter tears the delicate dough while hotter butter soaks through instead of creating distinct layers.ingredient85-90°F butter temp
- ✓Bake jachnun at 200°F for 12-16 hours because this low temperature slowly caramelizes sugars and renders butter without burning, creating the deep amber color and concentrated flavor.timing200°F for 12-16 hours
- ✓Add 1/4 cup water to the pot bottom because steam prevents bottom burning during the ultra-long bake while maintaining moisture for proper texture development.technique1/4 cup water