I went to Buffalo/New York and during a Yemeni Sister potluck and forum, I met this amazing bread that a sister by the name of Hannan brought with her. It looked like a “Bint Al Sahn” but it was thicker. There must have been at least 30 layers. And it was crispier. I had my eyes on it the entire afternoon, but sidled up next to it too late. It was wiped clean. Serves me right for talking too much! Well, on my last day in Buffalo Hannan was nice enough to make me one to take home and enjoy with my husband. I prayed to Allah that I wouldn’t lose my luggage and Alhamdullilah it made it home safe. Khaled and enjoyed it with honey, with lots of Duas for Hannan. Here are the pics of it:
Of course, once every crumb was gone Khaled and I yearned for it. So, asked Hannan for her recipe and I made it today. She doesn’t have exact measurements, so I measured as a went along. Here is what you’ll need:
1) 1 cup of warm milk
2) 1 cup of warm water
3) 1 tsp of salt ( or to taste)
4) 4 cups and a 1/2 of white flour (I used Gold Medal all purpose flour)
I kneaded all the ingredient together and made a soft dough. Add more flour or water if you need to make a soft but un-sticky dough. Here is what the dough looks like:
Cover it with plastic wrap and let sit for half an hour:
After half an hour turn this dough into small balls –it’ll make 24 balls of dough comfortably.
Then cover and leave aside for another 30 minutes.
Then with a rolling pin starting opening each one into thin circles, and leave them aside. Make sure you flour the counter so they don’t stick to it or to each other.
Preheat the oven at 500 degrees fahrenheit and place a big circular tray in the oven to heat. Then take another metal circular baking tray and flip it over and oil well. And then start covering the tray with the circles–stretch out the dough so it covers it well. It’ll be a very thin layer.
Oil this first layer well and then continue with the next one and the next one, remembering to oil in between in each layer.
Oil the last one as well. Then take a pair of scissors and cut out the excess dough on the ends like this:
Now you are done and ready to place in the oven. Open up the oven and carefully take the tray that has been heating up inside and carefully flip the layers onto the hot tray. Do this carefully, using your fingers to help the dough along. Close the oven and let it cook. It will puff up beautifully like this:
When it has browned well, then take it out. Let it cool and then serve warm with honey.