Bint Al-Sahn (Yemeni Honey Layered Bread)
Local name: بنت الصحن
In short: Thin layers of yeasted dough brushed with ghee and egg, baked until flaky and drenched in warm honey with black seeds on top. It takes about 1 h 20 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Bint al-sahn, which means daughter of the plate, is one of Yemen's best-known sweet breads. Thin layers of yeasted dough are stacked with ghee, baked until deep golden and flaky, then drenched in honey and sprinkled with black seeds. It is served at weddings, holidays and big gatherings, and people tear it with their hands straight from the shared tray. Hot tea cuts through its richness.
Instructions
- Stir the flour, yeast, sugar and salt together in a large bowl. Add the eggs, milk and 3 tbsp ghee and mix to a dough. Knead for 10 minutes until smooth and soft, adding a spoonful of water if it feels dry. Cover and rest for 1 hour.
- Heat the oven to 200°C (400°F). Brush a 24 cm (9.5 in) round baking pan generously with ghee.
- Divide the dough into 8 equal balls. Roll each on a lightly floured surface into a very thin round that is slightly larger than the pan.
- Lay the first round in the pan and brush it with ghee. Stack the next 6 rounds on top, brushing each with ghee, and finish with the last round, unbrushed. Fold any overhanging edges onto the top.
- Brush the top with the egg yolk glaze and score it into 8 wedges, cutting through the top 2 or 3 layers. Sprinkle with the black seeds.
- Bake for 25 to 30 minutes, until puffed and deep golden brown.
- Pour the warm honey over the hot bread. Cut along the scored lines and serve at once, while the edges are still crisp.
Tips
- Roll the rounds as thin as you can without tearing them. Thin layers are what give the bread its flaky texture.
- Short on time? Brush 12 sheets of thawed filo pastry with ghee, stack them in the pan, and bake for 20 minutes. It is less authentic but quick.
Questions and answers
What does bint al-sahn taste like?
Rich, buttery and sweet. The layers are crisp at the edges and soft in the middle, and the black seeds add a faint peppery bitterness against the honey.
Can I make bint al-sahn ahead of time?
Shape and layer it up to 12 hours ahead and keep it covered in the fridge, then bake and add the honey just before serving. Baked bread loses its crisp edges within a few hours.
What can I use instead of ghee?
Melted butter works and tastes almost the same. Sunflower oil gives a lighter, less rich result that is still flaky.
How long does it take to make Bint Al-Sahn (Yemeni Honey Layered Bread)?
About 1 h 20 min in total: 50 min of preparation and 30 min of cooking.
How many calories are in Bint Al-Sahn (Yemeni Honey Layered Bread)?
About 420 kcal per serving, with 8 g of protein, 57 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 57 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 21 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
