Jachnun

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the flour, water, salt, and sugar. Knead for 10-15 minutes until a smooth, elastic dough forms.

   Ca. 15 min.

   Kokkens note: The dough should be firm but pliable. If it's too sticky, add a little more flour; if too dry, a tiny bit more water.

2. 2

   Divide the dough into 8 equal pieces. Roll each piece into a small ball.

   Ca. 2 min.

3. 3

   Lightly grease a clean work surface with some of the melted butter. Take one dough ball and flatten it into a very thin rectangle, about 20x30 cm.

   Ca. 1 min.

   Kokkens note: The thinner you roll the dough, the flakier your jachnun will be.

4. 4

   Brush the entire surface of the rolled-out dough with a generous amount of melted butter.

5. 5

   Fold the shorter ends of the rectangle towards the center, overlapping slightly, to form a narrower strip. Brush with more melted butter.

6. 6

   Starting from one end, tightly roll the strip into a cylinder. Repeat with the remaining dough balls.

   Ca. 5 min.

   Kokkens note: Ensure the rolls are tight to create the characteristic layers.

7. 7

   Arrange the dough rolls in a heavy-bottomed pot (like a Dutch oven) that is lightly greased. They should fit snugly.

   Ca. 1 min.

   Kokkens note: A tight fit helps the jachnun retain its shape and moisture during the long bake.

8. 8

   Cover the pot tightly with a lid or aluminum foil. Place in a cold oven and set the temperature to 100°C (210°F).

   Kokkens note: Starting in a cold oven allows for a very slow, even rise and bake.

9. 9

   Bake for 7-8 hours, or overnight, until the jachnun is deep amber in color and has a soft, chewy texture.

   Ca. 7 t. 30 min.

   Kokkens note: The long, low-temperature bake is crucial for the unique texture and color of jachnun.

10. 10

    Serve warm with grated tomato, hard-boiled eggs, and a dollop of s'chug if desired.