Step 1

In a stand mixer bowl, add all the ingredients.

Step 2

Set the mixer to the lowest speed and knead for 10 minutes, until the dough is smooth and elastic.

Step 3

Transfer the dough to a working surface and divide into 70-100 gram pieces.

Step 4

Round each piece into a tight bowl and place into a tray, covered with vegetable oil to avoid the dough from drying out. Let them sit for 1-3 hours.

Step 5

Shaping the Jahnun- take one ball and flatten it and much as possible. Then gently stretch it using the surface of your fingers, palm side up. You know it is thin enough when you can see the table through the dough.

Step 6

Add a tablespoon of soft butter and brush the dough all over.

Step 7

Fold right third to the center. Then fold the left third on top of it.

Step 8

Roll the dough into a sausage shape. Repeat with the remaining balls.

Step 9

In a well buttered oven safe pot place the Jahnuns, right next to each other. You can stack them up, up to two layers.

Step 10

Cover with the lid and place into the fridge until you are ready to bake (max. 24hrs).

Step 11

Pre-heat your oven to 212F or 100C.

Step 12

Take the pot directly from the fridge to the oven and bake for 12-14hrs. It is recommended to start baking at evening time, so the Jahnun will be ready for breakfast.

Step 13

The morning after, boil some eggs.

Step 14

Grate fresh tomatoes, add salt & extra virgin olive oil to your liking. Finish with a dollop of schug.

Step 15

Serve hot and enjoy with your lovers.

Step 16

YASSS!