Yemenite Jachnun

Yemenite Jachnun

Jachnun (in Hebrew “ג’חנון”) gets its layers from stretching a thin dough, greasing it and folding it — not from store-bought puff pastry. Overnight baking suited the Sabbath. Margarine is associated with the pareve (dairy-free) Israeli version; samneh or clarified butter reflect dairy traditions, but are not suitable for a meat meal.

Working time: about 90 minutes · Resting: 2 hours · Baking: 10–12 hours · Yield: 12 rolls · Difficulty: advanced

The layers start with resting

Dough that springs straight back when stretched needs more rest. Don’t tear it by force: grease it, wait ten minutes and continue. A nearly transparent sheet gives thin layers; rolling too tightly leaves a doughy center.

Ingredients (for 12 rolls)

• 1 kg white flour
• 80 grams sugar
• 20 grams salt
• 40 grams honey
• 600–650 ml lukewarm water
• 300 grams soft margarine, or clarified butter for a dairy version
• 2 slices of bread or 2 pitas to line the bottom of the pot
• Parchment paper

Choosing ingredients and substitutes

Bread flour makes stretching easier, but regular Israeli white flour works with good kneading. Choose a baking margarine with no aftertaste and check the calorie label. There is no need for date syrup for color; the browning comes from the long bake.

Method

1. Knead. Knead the flour, sugar, salt, honey and 600 ml of water for 10 minutes. Add a little water only if the dough is stiff. Cover and rest for an hour.
2. Divide. Divide into 12 balls, grease lightly and rest for another 45 minutes.
3. Stretch and roll. On a greased surface, stretch a ball into a very thin sheet. Spread about 25 grams of margarine, fold a third from the right and a third from the left into a strip, and roll up without squeezing.
4. Fill the pot. Line an ovenproof jachnun pot with the bread and parchment paper. Arrange the rolls crosswise in layers and cover tightly.
5. Bake overnight. Bake for 10–12 hours at 100 degrees Celsius (210°F). In the morning, check that it is amber-brown and the center is baked through; if it is pale, bake another hour at 120 degrees Celsius (250°F).

Nutrition facts and calorie estimate

The calculation does not include an egg, tomato or zhug. A large egg adds about 75 calories.

Variations and tips

• Unbaked rolls can be frozen, separated with paper, for up to two months and thawed in the fridge.
• A thin pot can scorch the bottom; the bread layer is insulation and not part of the dish.
• An oven is better than an unstable hot plate; use only a pot and lid designed for prolonged heat.

Summary

Successful jachnun requires kneading, resting, a thin sheet and steady low heat. A roll without toppings is about 520 calories. For a fluffier Sabbath bake, see kubaneh.