Ajin: Dough for Yemenite Breads - dairy, pareve

Posted by : Ruth Heige

Dough for Yemenite breads: Malawah and Jachnun
(Bread Dough)


4 cups flour
2 tablespoons oil (butter is used in Yemen)
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon sugar
2 cups water, or enough to make a soft dough
1/4 pound margarine, at room temperature

1.  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 into 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 the
ajin.  Prepare all pieces of dough in the same way.  Bake as directed in
individual recipe.

Sephardic Cooking
Copeland Marks

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