Bint al Sahn or Yemeni Honey Cake

We are baking Yemeni Honey Cake in Food trip. Very thin cake layers and nice honey taste. Cake making is taking time, especially rolling of thin layers, but if dough is enough kneaded, then then it is elastic and easy to handle. The sweetness of cake is regulated with added amount of honey.

Recipe I got here:
http://www.shebayemenifood.com/content/bint-al-

Dough ingredients:
300 g flour
2 eggs
30 ml+ 30 ml water
90 g melted butter
0,5 tsp salt
0,5 tsp dry yeast
30 g melted butter

Black sesame seeds
1 egg yolk for egg wash
Liquid honey for cake

1. Dissolve the yeast in 30 ml water. Mix flour, 2 eggs,  90 g of butter, salt, and yeast/water mixture together and knead for 10-15 minutes by hand or using a mixer. At this point, add the extra water slowly until the dough is soft and smooth but does not stick to your hands. Cover and let dough sit and relax for 10 minutes.
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1. Divide the dough in 10 pieces. Form each piece into a smooth ball with your hands and place on a flat surface and cover with a towel. Let the dough rise for 30 minutes.

1. Grease a  round cake pan (diameter 24 cm) and set aside. Take one dough ball and toss it out by hand or roll it out on clean flat surface until it is very thin and you can see through it. Place this layer into the bottom of the pan and drizzle with some melted butter.  Repeat this process for all 10 layers, each time adding a little bit of melted butter on top of each layer, except for the top layer.

1. Brush the top layer with one beaten egg yolk and sprinkle with black sesame seeds. 
2. Place in preheated oven at 200 degrees  for about 20 minutes or until cake is golden brown.

Cover cake with honey and serve cake warm.

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