Yemeni overnight-baked butter dough rolls (Jachnun)

1. Mix the flour with the sugar and salt, add the water and knead for 10 minutes into a smooth, soft, very elastic dough; divide into 6 balls, brush with butter, cover and rest for 1 hour.

2. Brush a large work surface thinly with butter and stretch a ball with your palms and fingers until paper-thin and translucent (a few small tears are fine).

3. Brush with melted butter, fold the two long sides to the middle to make a long strip, then roll it up tightly from the short end like a long cigar; repeat with the other balls.

4. Lay the rolls side by side in a lidded casserole or pot lined with baking paper and place the washed eggs in their shells on top.

5. Cover (lid or double foil) and bake at 100 °C for 10-12 hours, overnight, until the dough is deep brown and caramelised.

6. In the morning peel the eggs, grate the tomatoes and salt them; serve the jachnun with the eggs, grated tomato and zhug.

Tip: Jachnun is the Sabbath breakfast of Yemenite Jews: made on Friday afternoon and ready on Saturday morning, so there's no cooking on the day of rest. The oven-browned eggs with their creamy whites are a treat of their own. Add zhug (hot green sauce) for extra heat.