Hey all!
As a nice side-job on weekends I sell something called jachnun - a yemenite pastry thats made of paper thin dough on which you put some clarified butter, fold it, roll it into a tight roulade (kind of resembles making puff-pastry) and cook over night at 100c (210f) in a special pan thats as sealed as possible (in order to keep steam inside and prevent it from drying). It would be amazing to find a way to cook it sous-vide, but I can't seem to figure out the right temp to use.
Any help would be great
BTW sorry if I'm not posting this in the right place, I really wasn't sure which forum is the right one for this question...
Thanks!
