Recipe adapted from Erela Arnon
In Israel you can find a special jachnoon pot, which is a very simple tin pot with a tight lid. Some of the kosher stored hold it as well, but any ovenproof pot with a lid, about 2.5 quarts in size, will do the job.
2 1/4 lb. flour
1/2 cup sugar
4 teaspoons salt
2 tablespoons honey
3 cups lukewarm water
1/2 cup vegetable or corn oil
11 tablespoons soft butter (not melted)
1. In the bowl of an electric mixer put the flour, sugar, salt and honey and mix a little using a spoon. Add a few tablespoons of water and mix again. With the dough hook start mixing the dough while adding the rest of the water. The dough should be soft, not liquid like. As you knead the dough it will become softer. Run the mixer for 5 minutes. Let the dough rest for an hour and knead again for 5 minutes. Let it rest again for an hour and repeat the kneading for an extra 5 minutes.
2. Wrap the dough tightly with plastic wrap and put in the fridge for a few hours or for the night.
3. In a wide bowl put half of the oil. Divide the dough into 16 balls. Oil an oven proof pot.
4. Take each dough ball and roll in the oil you put in the bowl. Using your hands, stretch to open each ball into a 7-8 inch long rectangle. Spread about 2 teaspoons of the butter and a little oil. Fold the left third of the rectangle inside, and then fold the right third on top, like an envelope. Stretch the dough a little more and start rolling into a cylinder shape. Put in the oiled pot. Continue with the rest of the dough balls.
5. Arrange a tight layer of the jachnoon rolls at the bottom of the pot and continue with a second layer arranged perpendicular on top.
6. You can freeze half the rolls for a later use. Simply wrap each roll individually in plastic wrap and put in a freezer bag. Bake it next time straight from the freezer.
7. Heat the oven to 200 degrees. Arrange the eggs on top of the jachnoon, cover well with aluminum foil and the lid of the pot. Transfer to the oven and cook for the night. Serve for breakfast with the spicy tomato salsa.
The spicy condiment, zchug, is available at most Kosher stores.
2 ripe tomatoes
1 minced garlic clove
1 tablespoon olive oil
1/2 teaspoon zchug
If zchug not available subdstitute:
1 jalapeno, seeded and finely chopped
2 tablespoons chopped cilantro
1/2 garlic clove, minced
Pinch of ground cumin
Grate the tomatoes and mix with the rest of the ingredients. Add salt to taste.