Ingredients

- 500g flour

- 1 spoon (8g) baking powder

- 2 tablespoons sugar

- 1 tablespoon honey

- pinch of salt

- 320 ml water

- About 1/2 cup vegetable oil

For smearing:

- 150g soft butter (not liquid)

- 100g sugar

- Pita bread, 2 tortillas or a few slices of bread

- A few hard boiled eggs, peeled.

To serve:

- 2 tomatoes

- pinch of salt

Mix flour, baking powder and sugar in a bowl.

Add honey and water. Knead with a mixer or using your hands until uniform. The dough should not be sticky.

Cover with a towel and let it rest for 5-7 min. Knead again and let rest again for 5-7 min. Knead one last time.

Prepare a bowl with about 1/2 cup oil. Divide the dough into 18 equal parts. Dip each part in the oil and make a smooth ball. Put all the balls on a tray and cover with a plastic bag.

Let rest of an hour or so. Make each ball and flat with a rolling pin back and forth once or twice a long narrow rectangle. Don’t put flour on the surface – the oil will prevent it from sticking. Use your hands to stretch it to the sides to make it thin and transparent.

Spread butter generously. (You will need about 100g butter for this stage). Fold from right to middle and then 1/3 left to right.

Spread butter on the rectangle formed. Fold one 1/3 from bottom to top and 1/3 from top to bottom. Spread with butter and fold in half from top to bottom.

Place all these little rectangles to rest covered with plastic wrap, refrigerated for about an hour. Remove from the refrigerator. For this final stage you will use the remaining 50g of butter. Place each rectangle on the counter when the wide part and folds face you (just as we finished).

Flatten with a rolling pin just forward and back to make a very long rectangle. Smear with soft butter and spread about a spoon of sugar.

Roll from bottom to top. You can use a slow cooker (crock-pot) or a regular pot to bake the Jachnun. Cover the bottom of your pot with pita bread, 2 tortillas or a few slices of bread to absolve oils. Place all ready rolls one next to the other in the pot. If you have some butter left – you can smear it on top of them all.

Cover tightly with aluminum foil. Boil the eggs and peel them. Place the hard boiled eggs on top of the foil and cover with a lid.

For oven baking - Put in oven at 160°C for 25 minutes. Reduce heat to 80C to 90C for 8 to 12 more hours.

If you fill your pot’s lid is not tight, use aluminum foil under it so the Jachnuns will not dry. For slow cooker – cook 1 hour on high and then on low for 8 to 12 more hours.

For the dip - grate tomatoes and add salt to taste.

Serve straight from the pot with a brown egg and tomato dip.