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Jahnun (Yemenite Slow-Cooked Bread)

cook:

15 h 0 min

0.0

(3)

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 200F. 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.

16 Jahnuns

US

original

metric

Picture for Jahnun (Yemenite Slow-Cooked Bread)

16 Jahnuns

US

original

metric

Ingredients

For the Jahnun

flour

1 kg flour

water

600 gr water

brown sugar

70 gr brown sugar

honey

50 gr honey

vegetable oil

30 gr vegetable oil

salt

25 gr salt

baking powder

20 gr baking powder

vinegar

7 gr vinegar

For shaping

Soft butter (for brushing)

Soft butter (for brushing)

Vegetable oil (when resting the dough)

Vegetable oil (when resting the dough)

For serving

tomatoes (grated)

4 ½ tomatoes (grated)

Salt

Salt

Extra virgin olive oil

Extra virgin olive oil

Schug

Schug

Hard boiled pasture raised eggs

Hard boiled pasture raised eggs

Directions

Step 1

In a stand mixer bowl, add all the ingredients.

flour

1 flour

water

600 gr water

brown sugar

70 gr brown sugar

honey

50 gr honey

vegetable oil

30 gr vegetable oil

salt

25 gr salt

baking powder

20 gr baking powder

vinegar

7 gr vinegar

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.

Vegetable oil (when resting the dough)

Vegetable oil (when resting the dough)

Step 5

Shaping the Jahnun- 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.

Soft butter (for brushing)

Soft butter (for brushing)

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 Jahnuns, 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. 24hrs).

Step 11

Pre-heat your oven to 212F or 100C.

Step 12

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

Step 13

The morning after, boil some eggs.

Hard boiled pasture raised eggs

Hard boiled pasture raised eggs

Step 14

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

Schug

Schug

tomatoes (grated)

4 ½ tomatoes (grated)

Extra virgin olive oil

Extra virgin olive oil

Salt

Salt

Step 15

Serve hot and enjoy with your lovers.

Step 16

YASSS!

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