Jachnun is an iconic Yemenite bread that is cooked low and slow with lots of oil. It's a little bit sweet, a little bit savory and a whole lot delectable.
Traditionally Jachnun is eaten on Shabbat day with eggs, pickles and tomato dip, it's ideal because it can be place raw in the very low heat oven before Shabbat and cooks and stays hot without breaking any of the laws of Shabbat . You will often find it at the Breakfast buffet in Israeli hotels, but it's best when hot out of the pan from a Yemenite bakery in one of the markets around Israel.
If you're up for the challenge you can make it at home! You can make this in any deep pot but if you want the real deal, order a Jachnun Pot.
- Cook Time
- Prep Time
- 8 cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- 2 tablespoons honey
- 1 tablespoon kosher salt
- 2½ cups warm water
- 1 tablespoon olive oil, plus more for coating
- ½ cup butter or ghee or olive oil, plus more as needed
- Place flour, sugar, baking powder, honey, and salt in a large bowl.
- Add water and stir until the dough is shaggy and the water has been absorbed.
- Knead the dough in the bowl for 2 minutes.
- Set the dough aside at room temperature to rest for 5 minutes.
- Stretch and fold the dough a few times until the dough feels nice and smooth. Cover with a towel and set aside for 1 hour.
- Lightly oil a large container or glass casserole. Oil your hands and coat the dough with a thin layer of oil.
- Separate the dough into 10 balls. Roll each one into a tight ball and place in oiled container. Cover with a towel and let rest 5 minutes.
- Preheat oven to 225℉. Line a deep pot with parchment paper and lightly oil.
- For each ball generously coat with oil and flatten as thin as possible with the palm of your hands.
- Spread butter, ghee or olive oil over top. Then beginning folding and rolling.
- Fold the left side over towards the center and then the right side. From the narrow edge slowly roll up the dough into a tight cylinder. Place in prepared pot in a single layer, top with parchment then add the second layer on top, across in a crosshatch pattern, repeat with a third layer. Top with parchment and layer of raw eggs.
- Cover and seal pot tightly. Place in oven and bake for 12 hours. The next morning remove from oven and serve with eggs, pickles and tomato dip.