Yemenite Pan Bread
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Yemenite Pan Bread - dairy, pareve
4 cups flour
2 tablespoons oil (butter is used in Yemen)
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon sugar
2 cups water, or enough to make a soft dough
1/4 pound margarine, at room temperature
1. Mix everything except the margarine together, knead a bit for
smoothness. Then rest the dough, covered for 3 hours.
2. Divide the dough into 8 pieces. Flatten out 1 piece to about 6
inches in diameter. Incorporate about 2 teaspoons of margarine into
the dough circle, pushing and kneading it in but maintaining the
3. Cut a line open from the center of the circle to the outside
edge. Take one end and roll it around counterclockwise into a ball.
This is the ajin. Prepare all pieces of dough in the same way. Bake
as directed in individual recipe.
(Baked Bread with Whole Eggs)
4 Ajin (preceding recipe)
5 eggs in the shell
Butter or margarine
1. Take 4 rolled-up ajin and place them in a well-buttered pan just
big enough to contain them. Push 1 egg between each ajin, plus 1
more in the center.
2. Bake at low heat, 250-degrees F., all night, or about 6 to 8
hours during the daytime .... a modern approach.
3. Remove from the oven and serve at room temperature.
Sephardic Cooking - Copeland Marks
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