Ethnic: Ajin - Bread Dough by Recipe Cottage

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	Ajin - Bread Dough

		Ajin is the basic dough ball from which several types of Yeminite breads are prepared. 4 cups flour 2 tbsp oil 2 tbsp vinegar 1 tsp salt 1 tsp sugar 2 cups water; or enough to make a soft dough 1/4 lb. margarine, at room temperature 1. Mix everything except the margarine tog., knead a bit for smoothness. Then rest the dough, covered, for 3 hrs. 2. Divide dough into 8 pieces. Flatten out 1 piece to about 6 inches in diameter. Incorporate about 2 tsp of margarine into dough circle, pushing and kneading it in but maintaining the circle. 3. Cut a line open form 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. Jachnoon - Baked bread with whole eggs Jachnboon is Sabbath food since it is prepared ahead. 4 Ajin (preceding recipe) 5 eggs in the shell butter or margarine 1. Take 4 rolled-up ajin and place them in a well-buttered pan just big enough to contain them. Push 1 egg between each ajin, plus 1 more in the center. 2. Bake at low heat, 250 f., all night, or about 6 to 8 hrs. during the daytime (a modern approach). Remove from the oven and serve at room temp. Malawach - fried bread pancake 1 Ajin 2 tsp margarine or butter 1. Flatten out the ajin to about 10 inches in diameter to make a pancake that is not more than 1/4 inch thick. 2. Heat a skillet and melt margarine over moderate heat. Fry pancake until brown and crisp, for about 5 min. on each side. serve warm.