Homemade Jachnun
Melt-in-your-mouth, flaky, slow-baked Yemenite Jewish pastry that develops a rich golden color and deep buttery flavor overnight.
Ingredients
- •4 cups all-purpose flour (500g)
- •1 tablespoon sugar
- •1.5 teaspoons salt
- •1 1/4 cups warm water (300ml)
- •1 cup unsalted butter, melted and cooled, or margarine for pareve (200g)
- •1/4 cup vegetable oil for greasing
Instructions
- 1
In a large bowl, combine the flour, sugar, and salt.
- 2
Gradually add the warm water while kneading the dough for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky.
- 3
Divide the dough into 6 equal portions, shape them into smooth balls, brush them generously with vegetable oil, cover, and let rest for at least 1 hour.
- 4
Coat your work surface with a little oil. Take one dough ball and press it out with your hands, then stretch it as thin as possible without tearing, until it is nearly translucent.
- 5
Drizzle 2 tablespoons of melted butter or margarine over the stretched dough and spread it evenly with your fingers.
- 6
Fold the top edge of the dough toward the center, then fold the bottom edge over it to form a long rectangle.
- 7
Fold the left side and right side toward the center to create a smaller square or rectangle, brushing a tiny bit of butter between folds.
- 8
Roll the folded dough tightly from one end to the other into a log shape, much like a cigar.
- 9
Repeat the process for all remaining dough balls.
- 10
Preheat your oven to 210°F (100°C) - jachnun traditionally bakes overnight at a very low temperature.
- 11
Line a heavy-bottomed pot or Dutch oven (oven-safe) with parchment paper at the bottom and sides. Place a few leftover pieces of dough or a slice of rye bread at the very bottom to prevent burning.
- 12
Arrange the rolled jachnun logs snugly inside the pot in layers, brushing each layer lightly with remaining butter.
- 13
Cover the pot tightly with a lid or double layer of heavy-duty aluminum foil, and bake in the low-temperature oven for 12 to 14 hours.
- 14
Serve warm accompanied by freshly grated tomato dip (skhug or grated fresh tomatoes with salt and hot pepper).
💡 Chef tips
- For a traditional Shabbat breakfast, assemble the jachnun on Friday afternoon and leave it in a slow oven or blech/warming drawer overnight.
- Make sure to stretch the dough as thin as possible; this is the secret to getting those delicate, flaky layers.
- If you want a pareve version, use high-quality vegan butter or margarine instead of dairy butter with great results.
✅ How it should turn out
The finished jachnun should be deeply golden brown, incredibly tender with distinct flaky layers, and rich with a comforting, buttery aroma.