Basic ajeen dough

Basic ajeen dough

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  • 8
  • Easy
  • 1 hour 35 minutes
  • 15 minutes

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


  • 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

Teddy Zaki Recipe by: Teddy Zaki
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Teddy Zaki is the creator of Just Teddy – Fine Boulangerie & Pâtisserie at Hyde Park Corner, known for its luxe blend of French and Middle Eastern cuisine. The chef and pâtissier is the author of Just Teddy – Petals from Paris and was also a finalist on The Great South African Bake Off. Follow him on Instagram @just___teddy.

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