Yemenite bread (ajin)

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

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