Updated: 2013.09.29
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A•jinꞋ (Borrowed from Arabic.) Bread dough from which several types of Tei•mân•iꞋ breads are made. Basic recipe (refine over time)—çÈìÈá (khâ•lâvꞋ, or substitute margarine for butter):
4 cups flour
2 Tablespoons vegetable oil
2 Tablespoons vinegar
1 teaspoon salt
1 teaspoon sugar
2 cups water, or enough to make a soft dough
¼ pound butter, at room temperature
Mix everything except the butter together, knead a bit for smoothness. Then cover and rest the dough for three hours.
Divide the dough into 8 pieces. Flatten out one piece to about six inches in diameter. Incorporate about two teaspoons of butter into the dough circle, pushing and kneading it in but maintaining the circle.
Cut a line open from the center of the circle to the outside edge. Take one end and roll it around counterclockwise into a small cone. These are ajins. (See Jakhnun for a photo of a finished recipe using ajins.) Prepare all pieces of dough in the same way. Bake as directed in individual recipe.
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