Back to 12 servings 7 cups all-purpose flour, 910 grams 0.333 cup sugar, 67 grams, plus more as needed 1 tablespoon fine sea salt, 18 grams, plus more as needed 0.5 teaspoon baking powder, 2 grams 1 tablespoon honey, 21 grams 2.25 cups lukewarm water, 532 grams/ml, 115°F, plus more as needed 1 tablespoon vegetable oil, 14 grams/ml, for greasing, plus more as needed 0.75 cup unsalted butter, 1 1/2 sticks, 6 ounces, 170 grams, very soft but not melted, plus more as needed 8 large eggs, shells gently washed with soap and dried 8 vine-ripened tomatoes, about 1 1/2 pounds Schug
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1 Step 1: In a large bowl, combine the flour, sugar, salt, baking powder, and honey. Add the water and use your hands to mix a loose, sticky dough, 2 to 3 minutes.2 Step 2: Let the dough rest for 10 minutes, then grab a corner of the dough from underneath, pull the dough, and fold it over the top and across the dough, rotating the bowl a bit each time and repeating three or four times total.3 Step 3: Seal the bowl with plastic wrap, cover with a clean kitchen towel, and let it rest in a warm place for 1 hour.4 Step 4: Lightly oil a baking sheet with the oil, then use oiled hands to divide the dough into 12 equal-sized pieces and transfer them to the baking sheet. Cover loosely with a large plastic bag and let the dough rest again for 10 minutes.5 Step 5: Preheat the oven to 200°F.6 Step 6: Cut two parchment circles the same size as the bottom of a 9-or 10-inch kubaneh pan (an aluminum pot with a tight-fitting lid) or another pot with a heavy lid. Butter one side of one of the parchment rounds and set it into the pan, buttered side up.7 Step 7: Use oiled hands to lightly grease the counter, then place one of the dough pieces on the counter. Scoop up 1/2 tablespoons of the butter with your hands and use it to help spread the dough as thinly as you can into an almost-translucent rectangle (it may tear a bit; that's OK), about 12 inches wide × 18 inches long.8 Step 8: Using both hands, take both ends from one long side of the dough and fold them toward the center, then take the other long ends and fold them over to create a long, narrow three-layered rectangle (this is called an envelope fold).9 Step 9: Starting at one narrow end, roll into a log, trying to lift slightly as you fold to aerate the log, pulling the sides out so you end up with a uniform log.10 Step 10: Arrange the jachnun in the prepared pan or pot, then repeat with more butter and dough, arranging 3 or 4 logs, then layering the next 3 or 4 in the opposite direction.11 Step 11: Butter one side of the remaining parchment round and place it, buttered side down, on top of the jachnun. Nestle the eggs in their shells on top of the parchment and cover tightly, sealing with foil if the lid is not tight.12 Step 12: Bake in the oven (or on the lowest setting of a hotplate) until the jachnun is deeply golden and the layers can easily be pulled apart, 11 to 12 hours.13 Step 13: Right before serving, grate the tomatoes on a box grater into a bowl; discard the skins. Season with pinches of sugar and salt to create the ultimate vine-ripened tomato taste.14 Step 14: Separate the jachnun rolls and serve them alongside the eggs with the grated tomato and schug.getsaucepan.com/r/c8f44874-03c5-4eb1-87f0-b326a43eaa7a · Original: https://www.splendidtable.org/story/2023/09/22/jachnun-rolled-yemenite-sabbath-bread
