Gluten-Free Jachnun with Honey and Tomato Dip

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1 cup Water
• 1/2 cup Olive oil
• 1 teaspoon Salt
• 4 large Eggs
• 4 tablespoons Honey
• 14 ounces Canned crushed tomatoes
• 1 clove Garlic
• 1 teaspoon Hot sauce

Instructions

1. 1In a large bowl, combine the 2 cups of gluten-free all-purpose flour blend, 1 cup of water, 1/2 cup of olive oil, and 1 teaspoon of salt. Mix until a smooth dough forms, then knead for 3-5 minutes.
2. 2Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a very thin circle, about 8-10 inches in diameter.
3. 3Brush the surface of each thin dough circle with a little olive oil. Tightly roll up each oiled circle into a spiral shape.
4. 4Place the spiral rolls snugly side-by-side in a slow cooker or a large, oven-safe pot. Carefully arrange the 4 large eggs in the spaces between the Jachnun rolls.
5. 5Cook in a slow cooker on the 'low' setting for at least 12 hours, or in an oven preheated to 225°F (107°C) for at least 12 hours. The Jachnun is done when it is deeply golden brown and very tender. The longer it cooks, the richer the flavor and texture.
6. 6While the Jachnun is cooking, prepare the tomato dip. In a small bowl, combine the 14 ounces of canned crushed tomatoes, 1 clove of minced garlic, and 1 teaspoon of hot sauce. Stir well to combine.
7. 7Carefully remove the Jachnun and eggs from the slow cooker or pot. Serve the Jachnun warm, drizzled with the 4 tablespoons of honey, and with the prepared tomato dip on the side.

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