Ajeen (Savory Dough) - Syrian Cooking

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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at Terms of Use Agreement

Ajeen (Savory Dough)

Use this light dough to make different varieties of appetizer pastries such as Olive mini pies and spinach pies. You can also use it to make pizza. If in a hurry, substitute with ready-made biscuit dough).

Ingredients

4 cups all-purpose flour
1 cup canola or corn oil
2 teaspoons instant yeast
1 cup warm milk
1/4 teaspoon salt

Directions

Mix the dry ingredients. Add the oil and kneed, then add the milk gradually and keep kneading for 8-10 minutes until the dough is smooth and incorporated.
Spray a bowl with some oil and place the dough and cover. Leave in room temperature (on the warmer side) for an hour. It should double in size.
Knead a little before use
This dough is great for all types of mini pies such as Borak Zaitoon (Olive mini pies), spinach pies and cheese pies.

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