Jachnun — overnight-baked layered rolls

Mix the flour, baking powder, sugar and salt. Add the honey and measured water. Knead in a mixer for about 10 min, until smooth and flexible. Melt the butter over low heat, skim off the foam and strain to keep the clarified butter. Lightly grease the bowl with some of this butter, cover the dough and rest for 90 min. Reserve the remaining butter.

Divide the dough into small balls. Brush with a little clarified butter, cover and rest for another 180 min. Lightly butter the work surface with the reserved butter. Stretch each ball from the edges into an almost transparent sheet about 1 mm thick. Brush with butter, fold the sides over into three layers, then roll from the short end. Divide the reserved butter between all the balls and the work surface.

Preheat the oven to 100 °C. Cover the bottom of the pot with pita to protect the rolls from direct heat. Arrange the rolls side by side, crossing any additional layers. Close the lid and bake for about 720 min. The jachnun should be deep golden brown and tender inside. Serve hot.