Yemeni
Bint al-Sahn
Bint al-sahn is a tender Yemeni layered bread, stretched thin with samn and finished hot with honey. It is traditionally served warm in the pan, with nigella seeds scattered over the glossy top.
Watch it madeYemircan يمنية في المهجر · 2:58
Ingredients
- All-purpose flour1 1/4 cups
- Instant yeast1/2 tsp
- Fine salt1/4 tsp
- Large egg1
- Warm water3 to 4 tbsp
- Samn baladi or clarified butter, melted4 tbsp
- Black nigella seeds1/2 tsp
- Yemeni sidr honey or good raw honey3 tbsp
Method
- Mix the flour, yeast, and salt in a bowl.
- Beat the egg, add it to the flour, and mix while adding warm water a little at a time until a soft dough forms.
- Knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky.
- Cover the dough and let it rest in a warm place for 45 minutes, until relaxed and slightly risen.
- Divide the dough into 6 small balls, coat them lightly with melted samn, cover, and rest for 15 minutes.
- Grease a small round baking pan, about 7 inches or 18 cm wide, with samn.
- On a well-greased surface, stretch one dough ball by hand into a very thin round sheet, almost translucent.
- Lay the sheet in the pan and brush it generously with melted samn.
- Repeat with the remaining dough balls, stacking each thin sheet and brushing samn between every layer.
- Tuck the edges neatly into the pan, brush the top with more samn, and sprinkle with nigella seeds.
- Rest the layered dough for 10 minutes while heating the oven to 400°F or 200°C.
- Bake for 15 to 18 minutes, until puffed, golden, and lightly crisp at the edges.
- As soon as it comes out of the oven, pour the honey over the hot bread so it sinks into the layers.
- Serve warm directly from the pan, tearing pieces by hand.
Common questions
Can I substitute regular butter or ghee for samn baladi in Bint al-Sahn?
Yes. Clarified butter or ghee works best because it behaves like samn and won’t add extra water. Regular butter is usable, but it can make the layers less crisp and may brown faster in the oven.
How long does Bint al-Sahn take from start to finish?
Plan for about 2 to 2½ hours total. That includes mixing and kneading, the first rest, shaping the layers, a final short rest, and baking. Active work is fairly quick, but the thin layering takes patience.
What are the most common mistakes when making Bint al-Sahn?
The biggest mistakes are overflouring the dough, stretching it too thick, and not using enough melted samn between layers. Also avoid tearing the sheets. If the dough resists, let it rest longer so it relaxes before stretching.
How should I store leftover Bint al-Sahn?
Store leftovers tightly covered at room temperature for 1 day, or refrigerate for up to 3 days. Rewarm gently in a low oven so it softens and crisp edges return. Add honey after reheating, not before storing.
How is Bint al-Sahn usually served?
Serve it warm, broken into pieces or lifted in soft layers, then generously drizzled with honey. It’s often enjoyed with tea or coffee. For a richer finish, add a little extra samn or serve with sesame seeds.