Basic ajeen dough

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A Lebanese household staple, this basic bread dough forms the basis for many variations. It’s quick and simple to make.

Ingredients

625 g cake flour
6 g salt
1 t sugar
25 g butter
4 T milk
10 g fresh yeast
½ cup warm water
2 T olive oil

Cooking Instructions

1. Sift the flour, salt and sugar together.

2. Gently melt the butter and milk together (do not boil), then allow to cool.

3. Add the yeast to the cooled milk-and-butter mixture, then whisk gently to dissolve the yeast.
4. Make a well in the centre of the dry ingredients, then add the yeast mixture and allow to prove for 10 minutes.

5. Gently start to knead, adding enough warm water to form a soft dough. Knead for 5 minutes.
6. Add the olive oil and continue kneading for a further 5 minutes. Allow proving for 1 hour or until doubled in size.

8. The dough can now be used in several variations, including man’ouche.

Click here for the man’ouche recipe.

Find more bread recipes here.

Extracted with permission from Just Teddy - Petals from Paris by Teddy Zaki. Images courtesy: That Food Guy Publishing - a division of That Food Guy Group