Jachnun

Sides

Ingredients

• 500g all purpose flour
• 25g softened vegan butter or margarine
• 1 tbsp sugar
• 2 tsp salt
• 1¼ cups lukewarm water
• Additional 75g softened vegan butter or margarine

Method

1. Place all ingredients except the 75g butter in the bowl of a stand mixer and knead with the dough blade until it forms a shiny and flexible dough.
2. Cover with a tea towel and let prove for 30 minutes.
3. Knead the dough again and divide into 6 equally sized balls (about the size of a tennis ball).
4. Cover the balls with a tea towel and let prove for an additional 1 hour.
5. Roll out each ball into a large sheet, as thin as possible (it should be almost transparently). Spread on a generous amount of butter and fold into three, one third into the centre, then the other third on top of that, like folding a letter into three. Spread more butter on the top of the dough letter.
6. Roll the dough letter up into a log, and repeat with all the balls.
7. Oil a small round pot (with a lid) with a lot of butter or margarine and layer in the Jachnun logs. Cover with parchment paper and then the lid. Optionally, add cleaned raw eggs on top of the parchment paper.
8. Bake overnight at 90°C in the oven, or on low in a slow cooker.