Bint al-sahn Yemeni

Method

1. 1 Knead the flour with yeast, eggs, and water for 15 minutes, then let it rise for 2 hours.
2. 2 Divided into ten small pieces instead of six like the usual version, the more layers, the thinner the piece.
3. 3 Roll each piece into a thin, paper-like sheet, then spread melted butter evenly over the surface.
4. 4 Stack ten leaves on top of each other, with a layer of butter on each leaf, then press them down into a round mold.
5. 5 Sprinkling black sesame seeds on top is a hallmark of Yemeni clay pot roasting.
6. 6 Bake at 190 degrees for 30 minutes, then drizzle with honey and melted butter right at the table.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 6: spray the surface of the cake with multiple layers of oil, run the steam oven at 205 degrees for 20 minutes and rotate the mold after 10 minutes; the butter edges will crisp up sooner, and with a wide mold, you may need to divide the cake into two smaller ones.