This is a flaky Yemenite bread that my friend Yechiel taught me to make in Israel. It is delicious with puréed tomatoes and zhoug (a spicy condiment--I posted the recipe separately) or with honey. Well worth the effort! (Cook time is rest time).
This is very "Israeli", When we were young
students, my friend (Israeli of Tunisian parent), used to make this for us in the evening. Since then I make it for my family as a change to fried eggs.Tip: you can prepare a lot of the sauce (before eggs are added) and keep bottled in the fridge or freeze in parts and then it is ready for use. Can also be used cold as a side salad (w/out eggs!) yummy to soak up the hot sauce with fresh baguette.