Jahnun (Yemenite Layered Pastry)

Instructions

Mix the flour, baking powder, sugar and salt in a large bowl and make a well in the center. Pour some of the water into the well and mix by hand, then gradually work in the rest. Knead for 15 minutes, until the dough is firm and not soft or sticky.

Tear off pieces of dough about the size of a fist. Flatten and roll each one out briefly, then shape it back into a ball and brush it with a thin coat of oil. Let the balls rest for 1 to 2 hours, until they have sunk slightly. For the best texture, they can instead be refrigerated for a day before baking.

Roll and stretch each ball on a greased surface until it is as thin as you can get it without tearing. Spread soft butter over the whole sheet.

Fold one-third of the sheet toward the middle, then fold the other side over it. Make a small fold at each end, then roll it up with greased hands from the bottom to the top, like a sleeping bag. You should end up with a slightly fat, elongated roll. Shape all the balls this way.

Preheat the oven to 212 °F (100 °C). Line a pot with slices of bread or pita so the pastries do not dry out as they bake.

Put each single layer of rolls in its own cookie bag to hold in moisture. Stack the rolls in the pot in 2 or 3 rows, laid criss-cross, one row horizontal and the next vertical.

Cover the pot with its lid and bake for 6 to 10 hours. The eggs can cook at the same time in a separate pot of water in the same oven.

Serve the jahnun hot with the hard-boiled eggs and tomato salsa, with a little zhug over the paste.