I need baking help! I'm trying to make "Jachnun" (it's a yemenite jewish bakery dish slow cooked overnight in oven - prepared from dough which is rolled out thinly, brushed with shortening , traditionally, clarified butter (samneh=ghee), and rolled up, similar to puff pastry, more info here:http://en.wikipedia.org/wiki/Jachnun
my question for bakery experts here:
1. will it be possible to make it with 24 hours soaked whole wheat flour (soaked with water and apple cider vinnegar or lemon)? the soaking before preparing the recipe is good for health reasons, making the bakery more digestible. if so, what should be the ratios of flour, water and the acid?
a basic Jachnun recipe calls for:
1 kg white wheat flour
200 grams ghee
3 tablespoons honey (instead of sugar)
1 tablespoon salt.
this is example of a jachnun recipe (although with unnecessary added ingredients): http://www.amideastfeast.com/recipes/jachnun/
i want to make it only with the ingredients listed above
do you think it will work?
thanks in advance.