Uri Scheft's Yemenite Jachnun Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the water and knead until a smooth dough forms.
• STEP 2.Cover the dough with a damp cloth and let it rest for 1 hour.
• STEP 3.Divide the dough into 8 equal portions and roll each portion into a thin rectangle.
• STEP 4.Spread a thin layer of butter over each rectangle and fold it into a tight roll.
• STEP 5.Place the rolls in a baking dish and cover with a damp cloth. Let them rest overnight in the refrigerator.
• STEP 6.Preheat the oven to 300°F (150°C).
• STEP 7.Remove the rolls from the refrigerator and brush them with beaten egg.
• STEP 8.Bake for 8-10 hours, until the jachnun is golden brown and flaky.
• STEP 9.Serve hot with grated tomato, hard-boiled eggs, and zhug.

Cooking Tips

• Make sure to roll the dough tightly to create layers in the jachnun.
• For a richer flavor, you can brush the jachnun with melted butter instead of beaten egg before baking.
• If you don't have time to let the dough rest overnight, you can let it rest for at least 4 hours at room temperature.

Storage and Serving

• Jachnun is best served fresh and hot.
• Leftover jachnun can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, wrap the jachnun in foil and warm it in a low oven until heated through.