Ajin
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:45pm

Ingredients




4 cups flour
2 tablespoons butter
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon sugar
2 cups (or more) water
1/4 pound margarine, at room temperature

Preparation

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

About


From "Sephardic Cooking" by Copeland Marks. Malawach is an example of a recipe that uses Ajin.