Title: Gichnum
Categories: Jewish Yemeni Bread
Yield: 1 Servings

2	c	Wheat flour
1	ts	Sugar
		Oil
4	oz	Chicken- or sheep's fat
		(substitute margarine)
		Water
1	oz	Fresh yeast

Dissolve the yeast in the water (probably 2/3 cup will do, depending on the flour), and knead in the flour so that you have a rather firm dough. Let it rise for 1 hour. Knead the dough again, and let it rise once more. Repeat this operation four times. Cut the dough into six equal portions. Flatten each piece with your hands, until it's paper thin. Brush the surface of each piece with oil, fold them together, then knead and flatten them out paper thin once more. Brush the surface of each piece with oil, roll them up, and place them in a saucepan in which the fat or margarine has been melted. Cover the pan, put it in the oven and bake it overnight at very low heat.

from Benjamin Katzir: Yemenitisk-jodisk mad og kultur ("Yemenite-jewish food and culture" - the book is in danish), Papyrus, Horsens 1993.

From: Peter Westh Date: 06 Jul 97 Jewish-Food List

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