Entree: Yemen – بنت الصحن ➤ Bint al-Ṣaḥn (Yemeni layered yeast flatbread brushed with clarified butter and honey)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 18 min

Additional 1 hr 50 min

Total 2 hrs 30 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) active dry yeast
- 1 tsp (4 g) fine granulated sugar
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 1 large egg (optional, for richer dough)
- 4 tbsp (60 ml) vegetable oil for the dough
- 6 tbsp (90 g) clarified butter or ghee, melted, plus extra for brushing
- 1/3 cup (120 ml) honey for serving
- 1 tbsp (7 g) nigella seeds or sesame seeds for sprinkling (optional)

Instructions

1. In a small bowl, dissolve sugar in the warm water, sprinkle yeast over the top and let sit 5–10 minutes until foamy. In a large bowl combine flour and salt.
2. Make a well in the flour, add the yeast mixture, egg if using, and 2 tbsp (30 ml) oil. Mix until a rough dough forms, then knead on a lightly oiled surface 8–10 minutes until smooth and elastic. Add up to 1–2 tbsp (15–30 ml) water if needed.
3. Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot until doubled, about 1–1¼ hours.
4. Punch down the dough and divide into 8 equal balls. Coat each ball lightly with oil, cover and let rest 20–30 minutes to relax the gluten.
5. Working with one ball at a time on an oiled surface, flatten and stretch each ball by hand or with a rolling pin into a very thin round or rectangle about 8–10 inches (20–25 cm) across; try to get semi-translucent thinness without tearing.
6. Brush the first sheet lightly with clarified butter, place a second stretched sheet on top and brush again. Continue layering 3–4 sheets per stack (traditional Bint al-Sahn often uses multiple thin layers); finish with butter on top. Repeat to make two stacks.
7. Preheat oven to 425°F (220°C). Place each layered stack on a baking sheet greased with melted ghee and bake 12–18 minutes until puffed and deeply golden, or heat a large skillet over medium heat and cook each stack 3–4 minutes per side until golden and cooked through.
8. Remove from oven or skillet, brush generously with additional melted clarified butter or ghee and drizzle with warm honey. Sprinkle with nigella or sesame seeds if using. Serve warm, torn into pieces.