Sides
Bint al-Sahn (Savoury Side Version)
Ingredients
- 400 g (3 1/4 cups) plain flour
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 250 ml (1 cup) warm water
- 100 g (1/2 cup) butter or ghee, melted, divided
- 60 g (3 tbsp) honey, for drizzling
Method
- In a large bowl, mix the flour, yeast, sugar and salt.
- Add the warm water and mix until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.
- Cover and let rise in a warm place for 45-60 minutes, until doubled in size.
- Preheat the oven to 200°C (400°F) and grease a round baking dish.
- Divide the dough into 6-8 portions. Roll each portion out thinly, brush with melted butter, and stack the layers on top of each other in the prepared dish, brushing butter between each layer.
- Bake for 20-25 minutes, until golden brown and cooked through.
- Remove from the oven and immediately drizzle generously with honey and any remaining melted butter.
- Serve warm, torn into pieces, alongside a savoury main dish such as saltah.
Introduction: Bint al-Sahn, meaning ‘daughter of the plate’, is a distinctive layered, flaky bread drizzled with honey and butter, traditionally served alongside a savoury meal in Yemen — the honey providing a sweet counterpoint to spiced stews like saltah.
Cultural Background: Bint al-Sahn, meaning ‘daughter of the plate’, is a distinctive layered, flaky bread drizzled with honey and butter, traditionally served alongside a savoury meal in Yemen — the honey providing a sweet counterpoint to spiced stews like saltah. It occupies a unique space in Yemeni cuisine as a bread that doubles as an accompaniment to savoury dishes.
Tips: Roll the dough layers thin and brush generously with butter between each for the signature flaky texture. Drizzle the honey while the bread is still warm so it soaks in slightly. This bread is traditionally torn by hand and shared at the table.
Variations: Add a sprinkle of nigella seeds on top before baking. Use ghee in place of butter for a richer, more traditional flavour. Serve alongside black seed honey for an even more traditional pairing. Vegetarian as written; a vegan version can use plant-based butter and a plant-based honey alternative such as agave.
Storage: Store wrapped at room temperature for up to 2 days.
Reheating: Warm in an oven at 160°C (325°F) for 5-8 minutes to refresh the flaky texture.
Nutrition: Per serving (approx.): 320 kcal, 6 g protein, 42 g carbohydrates, 14 g fat, 1 g fibre.
FAQs:
Q: Is bint al-Sahn sweet or savoury?
A: It’s a unique bread that combines both — a plain, flaky bread finished with honey, making it sweet enough to complement savoury stews as a side.
Q: Can I make the layers ahead of time?
A: The dough can be prepared and layered ahead, then baked fresh just before serving for the best texture.
Q: What’s the best way to serve this bread?
A: Warm, torn by hand, alongside a savoury main dish such as saltah.
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