Jewish Bread Recipes
Yemenite Pan Bread Recipe
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Yemenite Pan Bread - dairy, pareve

(Bread Dough)


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 circle.

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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