Bint as-Saḥn (Yemenite Layered Pastry)
Photo: Rukn950, CC BY-SA 3.0
Bint as-Saḥn is a Yemeni pastry built from many paper-thin rounds of yeasted dough stacked into one tall, layered bread. Each sheet is brushed with margarine or butter and dusted with almonds, pistachios and black cumin, so every slice has a nutty, slightly peppery bite. The repeated stretching and folding gives a light crumb. It takes time, but it is served with honey.
Instructions
Stir the yeast into the lukewarm water, then add the warm milk. Whisk in the salt, sugar, vegetable oil and eggs until the mixture is combined.
Add the all-purpose flour and semolina and knead well into a dough. Cover it and leave it until it has risen.
Divide the dough into hand-sized pieces and set them on a floured surface so they do not stick. Stretch and fold each piece over itself several times, which gives the finished pastry its light, airy texture. Let the balls rest for 10 to 15 minutes.
Rub a flat work surface with a little margarine and roll one piece into a very thin round. Brush it with margarine and scatter lightly with crushed almonds, pistachios, black cumin and sesame seeds if using.
Roll out the next piece, lay it on the first, and brush and sprinkle it the same way. Keep stacking the rounds this way until all the dough is used.
Bake the stack in the oven, then serve with honey.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
