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Yemen Ajin - Bread Dough

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

Mix everything except the margarine together, knead a bit for
smoothness. Then rest the dough, covered, for 3 hrs.

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.

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

4 batches Ajin
5 eggs in the shell
butter or margarine

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.

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 batch Ajin
2 tsp margarine or butter

Flatten out the ajin to about 10 inches in diameter to make a
pancake that is not more than 1/4 inch thick.

Heat a skillet and melt margarine over moderate heat. Fry pancake
until brown and crisp, for about 5 min. on each side. serve warm.

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