Jachnun (Yemeni Sabbath Morning Rolled Pastry)

Jachnun is a Yemeni pastry made of laminated dough rolled into a tight coil and baked low and slow overnight, traditionally pulled from the oven for Saturday morning breakfast. It is rich, faintly caramelized, and served with grated fresh tomato, a hard-boiled egg, and a spoonful of hot sauce.

Ingredients

• For the dough
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water
• For assembling
• 1/2 cup (1 stick) butter or margarine, very soft
• Grated fresh tomato, hard-boiled eggs, and zhoug or hilbeh, for serving

Instructions

1. Make the dough
   Mix the flour, salt, sugar, and warm water into a smooth, elastic dough. Knead for 8 minutes, then rest, covered, for 30 minutes.
2. Divide
   Divide the dough into 4 balls and let rest another 15 minutes.
3. Roll thin
   On a well-oiled surface, stretch each ball as thin as possible into a large rectangle.
4. Butter and roll
   Spread softened butter over the dough, then roll it up tightly into a long rope and coil it into a snail shape.
5. Arrange in the pot
   Place the coils in a well-greased, tightly lidded pot or Dutch oven, brushing the tops with more butter.
6. Bake low and slow
   Bake, covered, at 225F (110C) for 8-10 hours or overnight, until deep golden brown.
7. Serve
   Unroll gently and serve warm with grated tomato, a hard-boiled egg, and hot sauce on the side.

The slow overnight bake is what gives jachnun its deep flavor, so do not rush it.