Yemenite Jachnun

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and Knead about 10 minutes, until the dough is smooth and elastic.

   ⚙ KneadingBowlStand mixer

   💡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.
3. 3
   Cover and let the dough rest 30 minutes.

   Kitchen towel

   💡A dough without yeast doesn't rise: resting lets the gluten relax, so the dough can then be stretched very thin without tearing.

To assemble

1. 4
   Divide the dough into 6 balls and roll each ball into a circle very thin on a work surface greased with the oil, until the dough is almost see-through.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 5
   Spread the margarine over each sheet.
3. 6
   Fold each sheet in half and in half again, into quarters.
4. 7
   Arrange the folded leaves in a greased heavy pot.

   Pot
5. 8
   Close the pot with the lid and bake in the oven at 120°C (250°F) overnight (8–10 hours).

   OvenPot

   💡The low heat and closed pot bake the jachnun slowly in its own steam: it browns and caramelizes outside and stays soft in layers.
6. 9
   Serve hot with a hard-boiled egg, fresh tomato and zhug.