Grandma Ruthie's Jachnun
Traditional Yemenite overnight bread rolls slowly baked to a deep golden, slightly sweet, layered pastry.
Equipment
Ingredients
Dough
white flour (dry)
1000 g
sugar (granulated)
24 g
salt (fine)
15 g
baking powder (dry)
6 g
water (room_temperature)
550 ml
sunflower oil (liquid)
120 ml
Instructions
Knead the dough
Mix flour, sugar, salt, baking powder and water until a soft, elastic, non-sticky dough forms.
Divide into balls
Portion dough into 15-18 balls weighing 90-110 g each.
Rest in oil
Place balls in a Pyrex dish with sunflower oil so they are completely covered; let rest several hours until they darken.
Roll out each ball
Working in the oil, stretch each ball into an almost transparent round sheet using circular motions.
Fold and shape rolls
Fold each sheet into thirds like a letter, then roll into a tight cylinder (rolada).
Arrange in pot
Pack rolls tightly in three concentric layers inside a small aluminum pot with flat lid.
Slow overnight bake
Bake covered at 100-110 °C for at least 12 hours. Optionally flip pot midway; line oven floor with foil to catch oil drips.
Original recipe
Storage
Best reheated in oven to restore crisp layers; microwave makes them soft.
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