To prepare this pastry, you need a pot that you can put in the oven with a lid (without plastic). Bake all night in the oven, and in the morning, a unique breakfast pastry will be waiting for you. 

Serve with a basket of crushed tomatoes and chilli, a hard-boiled egg, and vegetable salad.

Ingredients:

• 1 kilo of plain white flour
• 80 g sticky dark brown sugar
• A tablespoon and a half of fine salt
• 20 g of baking powder
• 480 ml of tap water
• 7 ml of vinegar (a little less than a tablespoon)
• 2 spoons of honey mixed with 1/2 cup of warm water
• To lubricate the Jechanon:
• 250 g of melted butter
• 1/2 cup of oil in which the balls of dough are placed

Instructions:

1. Mix water with brown sugar, water with honey, and salt in the mixer bowl.
2. Add flour and baking powder and knead for 6-7 minutes until a smooth dough ball is obtained.
3. Divide our dough into balls weighing 100 grams each and place them in a pan with 1/2 cup of oil.
4. Roll the balls in oil so that they are covered with oil.
5. Cover with plastic wrap and set aside for two hours or overnight in the refrigerator.
6. Melt butter in a bowl in the microwave.
7. Open a ball of dough with your hands on a clean work surface. You can use a rolling pin at first.
8. Open the dough as much as possible and gently stretch it from the middle to the sides until you get a large, thin rectangle.
9. Spread melted butter on the dough rectangle.
10. Fold the right side of the rectangle to the middle and the left side to the middle until you get a long and narrow rectangle.
11. Again, spread melted butter on the dough and roll it into a roll.
12. Place baking paper inside our Jechanon pot, arrange the rolls in layers, and close with the lid.
    Put in a preheated oven at 100 degrees for a whole night (minimum 8 hours).

**You can freeze the Jahnuns when wrapped in cling film before/after baking. The Jahnun is baked directly from the freezer; there is no need to thaw.