bejmat

A much bigger and thicker type of Feqqas.

First make the krachel buns

When the little buns have risen put them in the oven until they are just cooked but have not browned on top.
Take them out of the oven and leave to stand a few hours.

Cut each bun in half, then each half in slices about 1/2 cm (1/4) thick. Put the slices back in the oven until they are nicely browned.

Leave to get cold and store in an airtight tin so that they remain crisp.