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Breads

Jachnun (Yemenite-Jewish Rolled Pastry)

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45 min
Prep
10–12 hrs
Cook

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 250 ml (1 cup) warm water
  • 200 g (1 cup) margarine or butter, softened
  • 4 eggs, in shell, for baking alongside
  • 2 tomatoes, grated, for serving

Method

  1. Combine flour, salt, sugar and warm water into a smooth, elastic dough; knead well, cover, and rest for 30 minutes.
  2. Divide into 4 portions and roll each out as thinly as possible.
  3. Spread each sheet generously with softened margarine or butter, then roll up tightly into a log.
  4. Coil each log into a spiral and place in a deep, well-greased baking dish.
  5. Nestle the whole eggs in their shells among the pastries, cover tightly, and bake at 100°C (210°F) for 10–12 hours, traditionally overnight.
  6. Serve warm with grated tomato and the peeled baked eggs.

Introduction: A dense, slow-baked rolled pastry brought by Yemenite Jewish immigrants, Jachnun is traditionally prepared before the Sabbath and baked overnight at very low heat, served with grated tomato and hard-boiled eggs for Saturday breakfast.

Cultural Background: A dense, slow-baked rolled pastry brought by Yemenite Jewish immigrants, Jachnun is traditionally prepared before the Sabbath and baked overnight at very low heat, served with grated tomato and hard-boiled eggs for Saturday breakfast.

Tips: Rolling the dough as thinly as possible before spreading with fat is key to achieving Jachnun's characteristic flaky, layered texture.

Variations: A sweeter version with a touch more sugar in the dough is sometimes made for a milder flavor. Naturally vegetarian; can be made vegan using plant-based margarine and omitting the egg accompaniment.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat wrapped in foil in a low oven until warmed through.

FAQs:

Q: Why does Jachnun bake for so long?

A: The long, low bake is traditional, allowing it to cook slowly overnight without violating Sabbath restrictions.

Q: What is Jachnun served with?

A: Grated fresh tomato, a hard-boiled egg and a spicy condiment called skhug are the classic accompaniments.

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