Bint al-Sahn
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The Tale of Bint al-Sahn
Bint al-sahn, meaning 'daughter of the plate,' is a honeyed, flaky layered bread considered Yemen's national dessert, traditionally served at weddings and celebrations with honey and nigella seeds. Its exact origin isn't documented, but it has long anchored festive Yemeni tables.
Ingredients
Scale:· 8 servings
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup warm water
- 1/2 cup melted butter or ghee
- 1/2 cup honey
- black seeds (nigella) for topping
Instructions
- 1Combine flour, yeast, sugar and salt, then add warm water to form a soft, slightly sticky dough.
- 2Knead until smooth, then cover and let rise until doubled, about 1 hour.
- 3Divide the dough into small balls and let rest briefly.
- 4Roll each ball out into a very thin round, brushing with melted butter between layers, then stack several thin rounds together in a round baking pan, brushing butter between each layer.
- 5Bake in a preheated oven at 190C (375F) until the layers are golden and cooked through, about 20-25 minutes.
- 6While still warm, drizzle generously with honey, allowing it to seep between the flaky layers.
- 7Sprinkle with black seeds and serve warm, traditionally cut into wedges.
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