Jachnun (Yemenite Slow-Baked Breakfast Pastry)

Ingredients

• •4 cups all-purpose flour
• •1 1/2 cups warm water
• •2 tbsp granulated sugar
• •1 1/2 tsp salt
• •8 tbsp unsalted butter, softened
• •2 tbsp vegetable oil
• •8 eggs
• •3 ripe tomatoes, grated

Directions

1. 1Mix flour, water, sugar, salt, and vegetable oil into a soft dough and knead for 8 minutes.
2. 2Divide the dough into eight balls, cover, and rest for 20 minutes.
3. 3Stretch each ball into a very thin rectangle, spread with butter, fold inward, and roll into a tight cylinder.
4. 4Arrange the rolls snugly in a covered baking dish and nestle the eggs alongside them.
5. 5Bake covered at 225°F (110°C) for 12 hours until the jachnun is deep brown and tender.
6. 6Peel the baked eggs and serve the hot jachnun with grated tomato.

💡 A tightly covered dish is essential; the pastry needs a humid, low oven for the full overnight bake rather than drying out.

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