Jachnun

Instructions

1. DOUGH: Combine flour, sugar, baking powder, and salt in food processor and process to blend. Adding the warm water slowly. knead the dough by hand until smooth, elastic and shiny. Cover with a damp towel and put aside for about ½ an hour. After that knead the dough again until it is very flexible and is no longer sticky. Again cover with a damp towel and stand for a further 30 minutes. Knead the dough again and divide into 12 equal size balls (approximately size of a tennis ball). Cover with a damp towel for another hour.
2. ROLLING: For the rolling prepare 150 g of very soft butter/margarine (heat in microwave for a short period). Grease the working area. Roll out the dough ball to a square leaf as large and as thin as you can. Stretch the rolled dough a little with your hands. Spread soft butter/margarine over the dough and fold it : a third of the leaf fold to the center the other third on the first (as in puff pastry). You’ll get a long rectangle with three layers. start rolling from the nearest narrow side to the next. You will get a bun-sized role. Grease an ovenware pot. Arrange the rolls in layers in the pot and cover the pot with cooking parchment and then with its cover. Cook overnight in 90 deg. C oven. When ready the Jachnun should be light brown in color.