Printed September 1, 2026
Yemeni Bint Al-Sahn Sweet Honey Bread
This spectacular layered pastry dripping with clarified butter and honey is Yemen's celebratory breakfast centerpiece. Flaky, rich, and utterly indulgent, it's traditionally shared from a communal platter.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1/4 cup warm milk
- 1/2 cup warm water
- 200g clarified butter (ghee), melted
- 1/2 cup honey
- 1 tablespoon black sesame seeds (optional)
Preparation
Bint al-sahn, meaning "daughter of the plate," earns its poetic name from the way this glorious pastry rises in concentric circles, resembling a beautiful crown. Traditionally served at weddings and special occasions in Yemen, it's also a beloved weekend breakfast when families have time to savor something extraordinary.
The secret lies in the many thin layers of dough, each brushed generously with ghee, creating a texture that's simultaneously crispy and tender. Don't be intimidated by the technique—the forgiving dough rewards even imperfect attempts.
Preparation
- Combine flour, yeast, sugar, and salt in a large mixing bowl.
- Add beaten eggs, warm milk, and water, mixing until a soft dough forms.
- Knead for 10 minutes until smooth and elastic. The dough should be slightly sticky.
- Cover and let rise in a warm place for 2 hours until doubled in size.
- Preheat oven to 180°C (350°F).
- Divide dough into 6 equal portions. Roll each into a paper-thin circle.
- Brush a 9-inch round baking pan generously with ghee.
- Layer each dough circle in the pan, brushing liberally with melted ghee between layers.
- Gather the edges slightly toward the center to create a ruffled effect.
- Bake for 25-30 minutes until golden brown on top.
- While still hot, pour remaining ghee over the pastry, then drizzle generously with honey.
- Sprinkle with black sesame seeds if using.
- Serve warm, allowing diners to tear pieces from the communal dish.
