RFCJ RECIPE ARCHIVE
Posted by : Eyal Edelman Yemenite Pan Bread: Jachnun #1 - dairy, pareve
Yield: 12 servings 1 kilogram flour/2.2 lb. 50 grams butter/marg. /1.8 oz. butter/margarine 7 teaspoons sugar 4 teaspoons salt 3 1/2 cups warm water FOR OILING: 150 g butter/marg. /5.5 oz. butter/ margarine Put all ingredients (except 150g butter/margarine) in a bowl (or mixer with a plastic blade), knead the dough until smooth, elastic and shiny. Cover with a wet towel and put aside for 30 minutes. Knead the dough again until the dough is very flexible and absolutely non-stick. Again cover with a wet towel and put aside for 30 minutes. Knead the dough again. Divide into 12 equal size balls (about the size of a tennis ball). Cover with a wet towel for another hour. ROLLING: For the rolling prepare 150 g of very soft butter / margarine (heat in microwave for a short period). Grease the working area. Roll out the dough ball to a square leaf as large and as thin as you can. Stretch the rolled dough a little with your hands. Spread soft butter / margarine over the dough and fold it: a third of the leaf fold to the center the other third on the first (as in puff pastry). You'll get a long rectangle with three layers. start rolling from the nearest narrow side to the next. You'll get a bun sized roll. Grease the inside of an oven-proof pot. Arrange the rolls in layers in the pot. Cover the pot with cooking parchment and then with its cover. Heat the oven to 90C and bake overnight. The jachnun should be light brown when ready. Serve with fresh tomatoes mash and zechug. Archivist's note: This is a rich pastry made up of thin layers of dough. This would typically be served for a Shabbat breakfast or brunch, having baked overnight. An alternative spelling for this recipe is Jihnun.
