Ajin (Dough)
This dough recipe is so simple and versatile, and for the novice bakers, me included, incredibly forgiving. It can serve as the perfect base for a Zaatar Manoushe or can be baked, stuffed with anything from a spinach filling to make Fatayer Spanegh (spinach hand pies) or Lahem bi Ajin (Meat pastries). Best of all it can sit in the fridge for up to 3 days and in the freezer for up to 3 months.
Ingredients 8
250 g self-raising flour, sifted
250 g wholemeal flour, sifted
1⁄2 tsp caster sugar
1⁄2 tsp salt
1⁄4 tsp dried yeast
1 cup water, lukewarm, plus an extra cup if needed
1⁄4 cup olive oil, plus extra for cooking
100 g cornmeal, super fine
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Method 12
Sift the and into a large mixing bowl, discarding any husks left in the sieve. Add the , and and mix together to combine.
Mix together the luke warm and in a small bowl or jug.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon, bring the wet and dry ingredients together, ensuring the sides of the mixing bowl are clean from any and .
Keep a cup of warm in a bowl as well as some extra in a bowl handy to use whilst kneading the dough if required. This dough is fool proof as if the dough is too wet you just add some flour, and if it gets too dry add some water.
Begin to bring the dough together by kneading it ensuring it remains feeling quite moist. Knead gently for a few minutes.
It is important that the dough is as hydrated as it can be but still able to manage. Drizzle in extra as you are kneading if you need to, if it begins to get too sticky, sprinkle some onto the dough and keep kneading to incorporate. It should be sticky enough to handle otherwise it wont stick to the / semolina when proving.
Wet a clean chux and cover the dough with it to stop it from drying out.
Line a baking dish with a clean damp chux or piece of clean muslin. Divide the dough into approx. 70-75g balls if you wish to make zaatar flatbreads or 40g if you wish to make spinach hand pies or meat pastries (see breakfast cookbook). Roll each dough ball on the bench to make it round and then toss it in the , evenly coating all sides.
Lay each dough ball in the baking tray, and repeat until all the dough is rolled.
Fold the edges of the chux over so the dough balls are covered, then leave in a warm place in the kitchen for 2 hours.
Once the dough has proven, the balls should be puffed up and quite soft, they are ready to use.
You can use this dough immediately or place it in the fridge for upto 3 days or in the freezer for upto 3 months.
Sunday Kitchen's tips
If you are making the dough ahead of time, you can store it in the fridge for 3 days or in the freezer for up to 3 months and bring to room temperature before cooking. For the fridge, just cover the tray tightly with cling wrap and place it in the fridge. For the freezer, place the dough balls on a tray, separated, and freeze them for 2 hours, then remove and place them in a freezer bag and in the freezer for later use.
