JACHNUN (Yemen)

INGREDIENTS:
1.1 pounds of all-purpose wheat flour
3.5 ounces of butter
3 teaspoons of sugar
2 teaspoons salt
2 cups of warm water


METHOD:
We take all ingredients and mix in a bowl. From the butter will use only 0.8 ounces, reserve the remaining.
We will make the mixture with energy, kneading with our hands until it turns into an elastic dough. When this happens let it stand for half an hour covering with a damp cloth. After this period we will knead again the dough and then divide it into six balls. We re-cover with a damp cloth and let stand one hour. After this we will create the typical form of jachnun. Take the remaining 2.7 ounces of slightly melted butter and extend over a flat surface. Take one of the balls, place over the butter and with the help of a rolling pin we extend as much as we can. Sprink the dough with a little more melted butter and began to fold in one direction making layers of about one inch in width that are overlapping as if they were the bellows of an accordion. At the end of the process you obtain a kind of roll of about 8 inches long and 1 or 2 inches wide. Now we're going to bake. The baking of the jachnun is slow and differentiator. Indeed is the baking the one that gives character to the recipe.
Preheat the oven at 190 ºF. Place the rolls there for at least 8 hours. Usually the jachnun is made by night. Therefore the jachnun is made during sleeping hours to find it baked for breakfast. The result is a dough of brown color that is served at breakfast with boiled eggs and spicy tomatoe sauce.