Yemenite Jachnun Rolls with Spicy Tomato Sauce

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1. 1Step 1: In the bowl of an electric mixer fitted with the dough hook, mix the flour, sugar, and salt a little with a spoon. Turn the mixer on low and slowly add the honey and 2½ cups of water, then increase the speed to medium and knead until a dough forms. If it seems too dry, add water 1 tablespoon at a time until the dough comes together. Knead for 5 minutes.
2. 2Step 2: Remove the bowl from the mixer, cover with plastic wrap, and let rest for 1 hour. After 1 hour, knead again for 5 minutes, then let the dough rest for another hour, covered with plastic wrap.
3. 3Step 3: Put ¼ cup of oil in a small bowl. Divide the dough into 10 equal pieces. Roll each piece into a ball, dip in the oil to coat, and place on a baking sheet. Cover the dough balls tightly with plastic wrap and let rest for 3-4 hours (1 hour may be enough if you're in a rush).
4. 4Step 4: Turn the oven to 225°F. Grease an ovenproof pot, put a layer of day-old bread at the bottom (optional, to prevent the bottom layer from getting crispy), and top with parchment paper. Have two more pieces of parchment paper, about the size of the pot, ready.
5. 5Step 5: Lightly grease your work surface. Using your hands, stretch each ball into a very thin, almost transparent 12-15 inch square. Do it slowly by lifting the sides and stretching again and again until you can almost see the countertop through the dough. Spread about 2 teaspoons of butter all over the dough. Fold the left third of the rectangle inside, then fold the right third on top, like an envelope. Stretch the dough a little more and roll into a cylinder shape. Place in the pot. After the bottom of the pot is filled with jachnun (do not crowd them too much), put parchment paper on top of the first layer and continue with the rest, separating each layer with parchment paper.
6. 6Step 6: You can freeze half the rolls for later use. Wrap each roll individually in plastic wrap and put in a freezer bag. Bake next time straight from the freezer.
7. 7Step 7: Cover the jachnun pot with its lid. If the lid is not tight enough (or if there's no lid), cover the whole pot with a double layer of aluminum foil.
8. 8Step 8: Ideally, put the eggs in a separate small lidded pot next to the jachnun pot. Cover the eggs with salted hot water and cover the pot. You can also arrange the eggs inside the jachnun pot, but try to put them on the sides and not disturb the jachnun too much (it will change its shape because of the eggs).
9. 9Step 9: Transfer both pots to the oven and bake overnight. Serve for breakfast with the spicy tomato salsa (recipe below).
10. 10Step 10: Grate the tomatoes and mix with the rest of the ingredients. Add salt to taste.