RFCJ RECIPE ARCHIVE
Posted by : Ruth Heige Ajin: Dough for Yemenite Breads - dairy, pareve
Dough for Yemenite breads: Malawah and Jachnun (Bread Dough) Ingredients: 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
