Kubaneh

1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic.
2. Shape into a tight ball, cover, and let rise until doubled.
3. Keep whole for one large kubaneh, or divide into 2 for smaller ones.
4. On a lightly oiled surface, roll into a thin rectangle.
5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two).
6. Roll into a tight log and cut into 2–3 inch pieces.
7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid.
8. Preheat oven to 340°F / 170°C.
9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes.
10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden.
11. Remove from pot and cool slightly on a rack.
12. Serve warm with freshly grated tomatoes and schug.