Ajeen Basic Dough Recipes
AJEEN (BASIC DOUGH)
This is Lebanese basic dough. Ideal for Fatayers, Pastries etc. Got this from an authentic Lebanese food website.
Provided by Ratatouilleee
Categories Breads
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift the flour into a working surface.
- Mix in salt and sugar. Make a well in the centre.
- Pour olive oil and vegetable oil in the well.
- Mix the dry ingredients into the liquid.
- Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
- Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
- Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
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- In a large bowl combine the yeast, sugar and ½ cup of the warm milk. The milk should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
- Add the flour, remaining milk and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
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