Jachnun Yemenite

Method

1. 1 Knead the flour with water, honey, and salt for 15 minutes, then let it rest for 2 hours.
2. 2 Roll each piece into a thin, paper-like sheet, spread with butter, and roll into a tube.
3. 3 Instead of placing the cake directly on the bottom of the pot, arrange thick slices of potato to cover the bottom.
4. 4 The potato layer is the difference from the oven-baked version; it blocks the heat, so the cake steams using steam instead of burning at the bottom.
5. 5 Arrange the rolled pastry and whole eggs on top of the potato layer, then pour some water into the bottom.
6. 6 Cover tightly and steam over the lowest heat for 8 hours, until the potato slices at the bottom of the pot turn a golden brown crust.

With an appliance

• Pressure cooker 3 hr

  Steam under low pressure for 2 hours and 30 minutes, then release the pressure naturally; the cake will be soft, but the potato at the bottom will not be golden brown.