Yemeni Jachnun Overnight Rolls

Name: Yemeni Jachnun Overnight Rolls
Prep time: 52 min
Cook time: 10 h
Total time: 10 h 52 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 cups (500 g) all-purpose flour, plus a little extra for dusting; 2 tbsp (25 g) granulated sugar; 2 tsp (6 g) instant yeast; 1½ tsp (9 g) fine salt; 1¼ cups (300 ml) water, lukewarm, about 100°F (38°C); 2 tbsp (28 g) stick margarine, softened; ½ cup (115 g) stick margarine, softened to spreadable, for coating and spreading; 3 tbsp (42 g) stick margarine, melted, for the dish and the tops

From the MyKitchenBank Kitchen

Soft yeasted dough is stretched paper-thin, slicked with margarine, rolled into tight spirals and baked at a very low temperature for 10 hours. The rolls come out deep mahogany, glossy and tender, with a faintly caramelized sweetness. Traditionally served for Saturday breakfast with grated fresh tomato and a spicy chili sauce.

Prep: 52 min
Cook: 10 hr
Wait: 1 hr 45 min
Total: 12 hr 37 min
Makes: 6 rolls

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Steps

Before you start

Plan to start in the early evening: about 3 hours of prep and resting, then 10 hours in the oven, so the rolls are ready for breakfast.
Check that your oven holds a steady 225°F (110°C) and is safe to run unattended overnight. An oven thermometer helps.
Soften 115 g (½ cup) of the margarine at room temperature for about 1 hour. Melt the remaining 42 g (3 tbsp) just before using.
Clear a work surface of at least 18 × 18 inches (45 × 45 cm) for stretching the dough thin.

1
Mix the dough
- In a large bowl, whisk the flour, sugar, yeast and salt.
- Add the lukewarm water and the 2 tbsp (28 g) softened margarine.
- Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy, fairly firm dough forms.
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Ready when: No dry flour left in the bowl; dough is shaggy and holds together.
Tip: Water that feels hot will damage the yeast. It should feel barely warm on your wrist.
2
Knead until smooth
- Turn the dough onto a lightly floured surface and knead firmly for 8 to 10 minutes.
- Push it away with the heel of your hand, fold it back and turn it a quarter turn each time.
- Dust with only a teaspoon or so of flour if it sticks badly.
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Ready when: Dough is smooth, elastic and springs back slowly when pressed with a finger.
Tip: This dough is meant to be fairly firm. Resist adding much extra flour or the rolls will be dry.
3
First rise
- Shape the dough into a ball and place it in a lightly greased bowl, turning it once to coat.
- Cover tightly with a plate or plastic wrap and leave at room temperature (about 75°F / 24°C) for 1 hour.
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Ready when: Dough is nearly doubled and a floured finger leaves a dent that fills back in slowly.
Tip: In a cold kitchen, let it rise in the oven with only the light on.
4
Divide and coat
- Divide the dough into 6 pieces of about 135 g (4¾ oz) each and roll each into a smooth ball.
- Spread a thin film of the softened margarine from the shaping group (about 1 tsp per ball) all over each ball.
- Place on a plate, cover and rest for 30 minutes.
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Ready when: Balls feel soft and slack and spread slightly on the plate.
Tip: Weigh the pieces so the rolls bake evenly.
5
Preheat and prep dishOven 225°F / 105°C
- Set the oven rack in the lower third and preheat to 225°F (110°C).
- Brush the bottom and sides of the 9×13-inch dish with about 1 tbsp of the melted margarine.
- Keep the rest melted and warm for later.
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Ready when: Oven thermometer reads 225°F (110°C).
6
Stretch and spread
- Smear a little softened margarine on your work surface and hands.
- Working with one ball at a time, press it flat, then gently stretch and pull it outward into a thin rectangle of about 10 × 14 inches (25 × 35 cm), thin enough to see your fingers through in places.
- Spread the surface with about 2 tsp more softened margarine, using the remaining margarine from the shaping group across all 6 pieces.
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Ready when: Dough sheet is translucent and evenly thin, with only a few small holes.
Tip: If the dough springs back, cover it and rest 5 minutes, then keep stretching. Small tears are fine because the rolls hide them.
7
Fold and roll
- Fold each sheet in thirds lengthwise like a letter, giving a long strip about 3 inches (7.5 cm) wide.
- Starting at one short end, roll it up into a tight spiral.
- Place the roll seam-side down in the prepared dish.
- Repeat with the remaining pieces, packing the 6 rolls snugly in 2 rows of 3.
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Ready when: Rolls are tight, snug against each other and each seam is tucked underneath.
Tip: Keep the rolls snug but not squashed; they will puff up slightly and fill the gaps.
8
Cover and bake overnightOven 225°F / 105°C
- Brush the tops of the rolls with the remaining melted margarine.
- Cover the dish very tightly with a double layer of heavy-duty foil, crimping the edges.
- Bake at 225°F (110°C) for 10 hours without opening the oven.
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Ready when: After 10 hours the rolls are deep mahogany brown, glossy and very tender, and smell rich and toasty.
Tip: Make sure the foil is sealed tightly. Escaping steam makes the crust dry and hard.
9
Rest and serve
- Turn off the oven.
- Carefully remove the foil, away from your face, as hot steam escapes.
- Let the rolls rest in the dish for 15 minutes so they firm up, then unroll or tear apart and serve warm.
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Ready when: Rolls are dark golden brown and the layers pull apart in soft ribbons.
Tip: Serve with grated fresh tomato, a spicy chili sauce, or hard-boiled eggs if you like.

Good to know

Tips

Stretch gently from the center outward, using the backs of your hands, to avoid tearing the sheet.
A thinner stretch gives more spiral layers and a more tender, flaky result.
Don't open the oven during baking; the low, steady heat is what caramelizes the rolls without drying them.
If your oven runs hot, set it to 200°F (95°C) and bake closer to 10 hours; if it has a lowest setting above 250°F, shorten the bake to 6 hours and check at 5.

Make ahead

The dough can be mixed, kneaded and given its first rise, then refrigerated for up to 24 hours. Let it come to room temperature for 45 minutes before dividing in step 4.

Storage & reheating

Room temperature: wrap leftovers and keep up to 1 day. Fridge: airtight container for up to 4 days. Freezer: wrap individually and freeze up to 2 months, thawing overnight in the fridge. Reheat covered in foil at 300°F (150°C) for 15 to 20 minutes, or wrap in a damp paper towel and microwave for 30 to 45 seconds.

Substitutions

stick margarine → Unsalted butter or ghee. Butter gives a richer flavor but browns a little faster; ghee is the closest to traditional and gives a similar result. Use the same weight.
stick margarine → Neutral oil. Use 2 tbsp (28 ml) in the dough if you want to keep it dairy-free and margarine-free.
instant yeast → Active dry yeast. Use 2¼ tsp (7 g), dissolve it in the lukewarm water for 5 minutes first, then continue as written.
all-purpose flour → Bread flour. Gives a slightly chewier roll; add 1 to 2 tbsp more water if the dough feels stiff.