Photograph of the finished Bint al-sahn Yemeni

Middle East · Bánh nhiều lớp phết bơ mật ong

Bint al-sahn Yemeni

2 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.5 lb
  • Photograph of Unsalted butter Unsalted butter 1.6 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Honey Honey 1 ⅓ cups
  • Photograph of Dry yeast Dry yeast 0.7 oz
  • Photograph of Black sesame Black sesame 1.7 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Sugar Sugar 2.8 oz

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.

Start cooking