How long does it take to make Jachnun?
Bake in a closed pot at 100–110°C (210–230°F) overnight, 12–16 hours, until the jachnun is deep brown.
11 hr 44 minTotal
14 minActive time
11 hr 30 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the flour, sugar and salt in a large bowl | 1 min |
| 2 | Add the lukewarm water and Knead about 10 minutes | 10 min |
| 3 | Cover and let the dough rest 30 minutes | 30 min |
| 4 | Divide the dough into 6 balls and roll each ball into a circle very thin on a work surface greased | — |
| 5 | Spread the margarine over each sheet | 1 min |
| 6 | Fold each sheet in thirds lengthwise and roll into a tight log | 1 min |
| 7 | Arrange the rolls in a greased deep pan | 1 min |
| 8 | Cover with parchment paper and foil and bake at 100°C (210°F) overnight (10–12 hours) | 11 hr |
How to Tell It's Done
- until the dough is smooth, pliable and doesn't stick to your hands
- until the dough is almost see-through
Tips
- A dough without yeast doesn't rise: resting lets the gluten relax, so the dough can then be stretched very thin without tearing.
- Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
- The low heat and tight cover bake the jachnun slowly in its own steam: it browns and caramelizes outside and stays soft in layers.
Common Mistakes
- For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
More Ways
- A dough of flour, water, sugar, honey and salt stretched until see-through, spread with margarine or butter, folded in three and rolled into a log.
- Whole eggs bake alongside the jachnun; serve with grated tomato and schug.
- Line the bottom of the pot with pita or bread slices so the jachnun doesn't burn.
The full recipe: Jachnun →
Recipes with Jachnun
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