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Ingredients:


2 LB flour
4oz butter or margarine
2 tsp sugar
1 tsp salt
3 cups of warm water


Directions:


Using a mixer, mix all ingredients except the butter
Knead the dough on a floury surface and divide to 8 balls
Cover with wrap paper and let rest on a floury surface for ½ hour
Melt the butter in a microwave or in a pan over low heat
Grease a surface with butter
Take one ball and flatten with hand to a long and thin layer
Spread butter on the surface and roll it to a cylinder
Wrap with wrap paper and set aside
Repeat with all balls
Put the rolls in a refrigerator for 2 hours
Put a pita or bread slices at the bottom of a pot and cover them with aluminum foil
Grease the aluminum foil and lay some rolls on top of the aluminum foil
Lay a second layer of rolls perpendicular to previous layer and add a third layer if you have more rolls
Preheat oven to 300 deg F
Cover the pot and bake in 250 deg F over night until the rolls are golden
Crate some tomatoes and serve with the jachnoun
The jachnoun is eaten but slicing the roll, topping it with the crushed tomato or dip it
It is a custom to eat the jachnoun with boiled eggs also over night until they turn brown



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