Thoroughly rub a round 8-inch jachnun pan or a springform pan with plenty of room temperature butter. Be sure to butter all the way up the sides, and the inside of the lid if using a Jachnun pan.

In a small bowl, combine 1/2 cup warm water (about 90°F) with the yeast and brown sugar. Whisk to gently dissolve the yeast and the sugar.

To a large mixing bowl, add the flour and kosher salt. Use a wooden spoon to combine, then make a well in the center of the dry ingredients. Slowly pour in the remaining water and the yeast/sugar mixture as well as the egg.

Stir with the wooden spoon until all of the water is incorporated, and the dough has come together. The dough will be sticky and wet, that’s perfect. Mix for 2-3 minutes, cover and let it rest for an hour at room temperature, or until it has doubled in size.

Pour about a tablespoon of the avocado oil onto your clean work surface, and use your hands to spread it out. Pour the dough out onto the work surface, then use a knife or a bench scraper to divide the dough into six equal pieces. Working with one piece of dough at a time, gently stretch the piece of dough out into a small rectangle. Next, put about 2 tablespoons of softened butter on each piece of dough, spreading it out as evenly as you can, or breaking it up in dots. Bring one of the long sides into the center, then fold the other long side on top of it. Add a few more dots of butter, then gently roll it up from the short side up. Place the shape to roll into the prepared baking pan, with the roll facing up.

Repeat the process with the remaining five pieces of dough, and place them all into the prepared baking pan, it should be snug and they should all be tucked in closely. Placed the lid on top of the baking pan, or cover with aluminum foil (buttered on the inside) if using a springform pan. allow the dough to prove once more for about 35 to 40 minutes until it is very puffy and jiggly.

Meanwhile, Preheat the oven to 350°F. Bake for 35 to 40 minutes, then remove the lid and bake for another 10 minutes uncovered.

If you’re making this for Shabbat, bake for 35 minutes, then remove from the oven and let cool. The next morning reheat for 10 to 20 minutes in a preheated 300° oven or on a ‘plata’ until it is warmed through and the edges are crispy.

Serve with hard boiled egg, grated fresh tomato “resek” with a pinch of salt and pepper, and spicy Yemenite schug.

Alternatively: Cook on the stove top on low heat for 45 minutes. Flip the pot and cook for another 15 minutes.

On Shabbat morning, place in 300° oven, uncovered, and to reheat until crispy.