Jachnun is a pastry made of worked dough (made without the use of yeast) and traditionally eaten hot during the Sabbath morning meal, after being left to bake all throughout the night within a sealed pot in an oven.
Makes 10 individual servings
- 1 K white wheat flour
- 10g baking powder (optional)
- 2–3 T of sugar (according to personal taste)
- 1 leveled T of salt
- 2¼ C of water
- Dash of baking soda
- canola oil
- 200g butter or soft margarine, or shortening
- 10 eggs (eaten as a supplement with Jachnun)
- Mix in bowl the wheat flour, baking powder, sugar and salt, creating a small impression in the center of the batch of dough.
- Add part of the water gradually, while mixing with one's hands. Work dough for 15 minutes. Consistency should not be too soft, neither sticky.
- When dough is of right consistency, take out of mixing bowl a ball (portion) of dough the size of one's fist. Flatten and roll-out on kneading board or marble counter, and work again into a ball. When each portion is separated from larger batch it is worked into a ball and slightly oiled, so as to soften the dough. Each dough ball is slightly brushed with oil.
- Allow to rest on marble counter for appx. one to two hours.
- Take up the dough balls (which by now have sunken a little) and place on flat counter top that has been oiled to be rolled-out very thin with a rolling-pin. Dough is stretched with one's hands, patted and rolled until it becomes very thin. Flatten the dough as thin as possible, without it cracking.
- Rub the surface of the flattened dough with soft butter. After rubbing its entire surface with butter, fold a triangular fold lengthwise, like a shirt fold: close one-third of the dough toward the middle and close the other side. Make a small fold up and down, and start rolling (with lubricated hands) from the bottom to the top, like folding a sleeping bag until one is left with the elongated-shape of the Jachnun which is rolled-up and on the hefty or fat-side.
- Preheat oven at 212 °F (100 °C) (the temperature recommended for Sabbath days), and take a sealed pot and line its bottom with slices of bread or pita bread so that it does not become overly dry while baking in the oven.
- Place the unbaked Jachnun into a cookie bag, each layer of Jachnun into one bag (5–6 pieces, as many that can be inserted), so that no liquid is lost. Separate each Jachnun by having 2 or 3 rows stacked one on top of the other in a criss-crossed fashion (horizontally and vertically). Place in sealed pot.
- Bake in low-heated oven for 6–10 hours.
- Since hard-boiled eggs are served with the Jachnun, they are simultaneously cooked in a separate pot (containing water) within the same heated oven.
- Served with hard-boiled egg and tomato salsa, with a little zhug over the paste.
NOTE: Dough cooks best when left to refrigerate for one day prior to baking.