CooksmithCooksmithCooksmithTags: #israeli #yemenite #shabbat #overnight #bread Serving: 8 pieces Total time: 14 hours 30 minutes
Buttery, deeply caramelized Yemenite-Israeli jachnun baked low and slow overnight, served with a bright, fresh grated tomato dip.
Combine the flour, sugar, baking powder, and 10 g salt in a large bowl.
Add the water to the bowl.
Mix the dough until a shaggy mass forms.
Knead the dough on a work surface until smooth and elastic, 8–10 minutes.
Knead in the neutral oil until fully absorbed.
Cover the dough with a damp towel.
Rest the dough for 20 minutes.
Divide the dough into 8 equal pieces (about 125 g each).
Shape each piece into a tight ball.
Cover the dough balls with the damp towel.
Rest the dough balls for 30 minutes.
Grease a large work surface with 20 g of the softened ghee.
Place one dough ball on the greased surface.
Flatten the dough ball into a 20 cm disk with your palms.
Stretch the disk gently into a very thin 45 × 35 cm sheet until translucent.
Spread 25 g softened ghee evenly over the sheet with your fingertips.
Fold the left third of the sheet over the center.
Fold the right third over to form a long strip.
Roll the strip up from the short end into a tight log.
Place the log seam-side down on a tray.
Repeat steps 13–20 with the remaining dough balls.
Preheat the oven to 110°C.
Cut a circle of parchment to fit a 24–26 cm heavy lidded pot.
Line the pot with the parchment circle.
Spread 20 g softened ghee over the parchment.
Arrange four logs seam-side down in a snug single layer in the pot.
Arrange the remaining four logs on top in a second layer.
Cover the pot tightly with its lid.
Bake the jachnun for 12 hours.
Remove the pot from the oven.
Rest the jachnun covered for 10 minutes.
Lift the jachnun from the pot with tongs.
Halve the tomatoes.
Grate the cut sides of the tomatoes on the large holes of a box grater until only skins remain.
Discard the tomato skins.
Add the lemon juice to the grated tomatoes.
Add the olive oil to the tomatoes.
Add 3 g salt, 1 g sugar, and the black pepper to the tomatoes.
Add the grated garlic to the tomatoes (optional).
Stir the tomato dip until combined.
Chill the tomato dip for 15 minutes.
Serve the hot jachnun with the chilled grated tomato dip.
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