Jachnun (Yemenite Slow-Cooked Bread)

cook time:

15 hr 0 min

total time:

15 hr 0 min

0 from 0 reviews

1-star 2-star 3-star 4-star 5-star

This bread is very special to me. Growing up in a city which is known for its Yemenite population, I was exposed to their culture and food all the time. One of the most special memories I have from my childhood is waking up late on Saturday morning and going with my friends to get a piece of Jachnun for breakfast, always served with fresh grated tomatoes, Schug (green Yemenite chutney), and hard-boiled egg. This bread is prepared on Friday and baked slowly on low temperature until the next morning. How long? 12-14 hours on 200°F. The result is super soft caramelized rolls that just completely melt in your mouth. Give this bread a try for the weekend, you will be so happy with the result. And because you make a bunch of them, invite your lovers over to enjoy it with you.

Ingredients

For the Jachnun:

  • 1 kilo flour
  • 600 gr water
  • 70 gr brown sugar
  • 50 gr honey
  • 30 gr vegetable oil
  • 25 gr salt
  • 20 gr baking powder
  • 7 gr vinegar

Ingredients

For shaping:

  • Soft butter (for brushing)
  • Vegetable oil (when resting the dough)

Ingredients

For serving:

  • 4 ½ tomatoes (grated)
  • Salt
  • Extra virgin olive oil
  • Schug
  • Hard boiled pasture raised eggs

Ingredients

For the Jachnun:

  • 1 kilo flour
  • 600 gr water
  • 70 gr brown sugar
  • 50 gr honey
  • 30 gr vegetable oil
  • 25 gr salt
  • 20 gr baking powder
  • 7 gr vinegar

Ingredients

For shaping:

  • Soft butter (for brushing)
  • Vegetable oil (when resting the dough)

Ingredients

For serving:

  • 4 ½ tomatoes (grated)
  • Salt
  • Extra virgin olive oil
  • Schug
  • Hard boiled pasture raised eggs

Ingredients

For the Jachnun:

  • 1 kilo flour
  • 600 gr water
  • 70 gr brown sugar
  • 50 gr honey
  • 30 gr vegetable oil
  • 25 gr salt
  • 20 gr baking powder
  • 7 gr vinegar

Ingredients

For shaping:

  • Soft butter (for brushing)
  • Vegetable oil (when resting the dough)

Ingredients

For serving:

  • 4 ½ tomatoes (grated)
  • Salt
  • Extra virgin olive oil
  • Schug
  • Hard boiled pasture raised eggs
Equipment

Stand mixer
Stand mixer bowl
Hook
Oven-safe pot
Scale
Small pot
Grater
Bench knife

Lets Start Cooking!

step 1

In a stand mixer bowl, add all the ingredients.

step 2

Set the mixer to the lowest speed and knead for 10 minutes, until the dough is smooth and elastic.

step 3

Transfer the dough to a working surface and divide into 70-100 gram pieces.

step 4

Round each piece into a tight bowl and place into a tray, covered with vegetable oil to avoid the dough from drying out. Let them sit for 1-3 hours.

step 5

Shaping the Jachnun- take one ball and flatten it and much as possible. Then gently stretch it using the surface of your fingers, palm side up. You know it is thin enough when you can see the table through the dough.

step 6

Add a tablespoon of soft butter and brush the dough all over.

step 7

Fold right third to the center. Then fold the left third on top of it.

step 8

Roll the dough into a sausage shape. Repeat with the remaining balls.

step 9

In a well buttered oven safe pot place the Jachnuns, right next to each other. You can stack them up, up to two layers.

step 10

Cover with the lid and place into the fridge until you are ready to bake (max. 24 hours).

step 11

Preheat your oven to 212°F or 100°C.

step 12

Take the pot directly from the fridge to the oven and bake for 12- 14 hours. It is recommended to start baking at the evening time, so the Jachnun will be ready for breakfast.

step 13

The morning after, boil some eggs.

step 14

Grate fresh tomatoes, add salt & extra virgin olive oil to your liking. Finish with a dollop of schug.

step 15

Serve hot and enjoy with your lovers.

step 16

YASSS!

write your comment

Need a little more direction?

Watch our tutorial

Potato Buns
Potato Buns
Frena (Moroccan Focaccia)
Frena (Moroccan Focaccia)
Malawah
Malawah

looking for similar recipes?

BenGingi

If you want to stay in the loop!

    Join our newsletter for updates, recipes, tip and more!