Title: Ajin (Bread Dough)
Categories: Bread Israel Jewish Yemeni
Yield: 1 Servings

4	c	Flour
2	tb	Oil (butter is used in Yemen)
2	tb	Vinegar
1	ts	Salt
1	ts	Sugar
2	c	Or more water
1/4	lb	Margarine, at room temp

Ajin is basic dough ball from which several types of Yemenite breads are prepared. Notice that there is no leavening, although Yemenites in their home country made what we might call a sourdough starter & used some of that.

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

2. Divide dough into 8 pieces. Flatten out 1 piece to abt 6-inches in diameter. Incorporate abt 2 ts margarine in dough circle, pushing & kneading it in but maintaining circle.

3. Cut a line open from center of circle to outside edge. Take one end & roll it around counterclockwise into a ball. This is ajin. Prepare all pieces of dough in same way. Bake as directed in individual recipe.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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