Ajin is the basic dough 2 T Oil (butter is used in
-ball from which several -Yemen)
-types of Yemenite breads 2 T Vinegar
Are prepared. Notice that 1 t Salt
-there is no leavening, 1 t Sugar
-although the Yemenites in 2 c Or more water
Their home country made 1/4 lb Margarine, at room
-what we might call a -temperature
-sourdough starter and used 1 ea Mix everything except the
Some of that. -margarine together, knead
4 c Flour -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 ++
Yields
1 servings