Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Ajin is the basic dough ball from which several types of Yemenite breads |
| \N \N | Are prepared. Notice that there is no leavening, although the Yemenites in |
| \N \N | Their home country made what we might call a sourdough starter and used |
| \N \N | Some of that. |
| 4 cups | Flour |
| 2 tablespoons | Oil (butter is used in Yemen) |
| 2 tablespoons | Vinegar |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| 2 cups | Or more water |
| ¼ pounds | Margarine, at room temperature |
| 1 each | Mix everything except the margarine together, knead a bit for |
smoothness. Then rest the dough, covered, for 3 hours. 2. Divide the dough into 8 pieces. Flatten out 1 piece to about 6-inches in diameter. Incorporate about 2 teaspoons of margarine in the dough circle, pushing and kneading it in but maintaining the circle. 3. Cut a line open from the center of the circle to the outside edge. Take one end and roll it around counterclockwise into a ball. This is ajin. Prepare all the pieces of dough in the same way. Bake as directed in the individual recipe. Recipe: "Sephardic Cooking" by Copeland Mark ++ 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India ++ Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. Shared by: Dave Pileggi Submitted By SHARON STEVENS On 11-18-94