Ajeenah
Basic Yeasted Dough
Ajeenah is the plain yeasted dough that underpins so much of Palestinian home baking, the same soft mass that becomes pillowy pita one day and the base for savory pies the next. It asks for little more than flour, water, yeast, and a spoonful of olive oil, and it rewards patience with a chewy, tender crumb. Kneading and baking a batch at home brings out the warm, yeasty smell you notice walking past a village bakery.
Method
In a small bowl, stir together the yeast, sugar, and 1/4 cup of the warm water. Let sit for about 10 minutes, until foamy and bubbly.
In a large mixing bowl, combine half of the flour with the salt. Make a well in the center and pour in the proofed yeast mixture along with the olive oil, kneading to bring it together.
Gradually add the remaining flour and water, kneading until you have a smooth dough that is slightly sticky but not runny, about 5-8 minutes.
Cover the bowl with a damp towel and let the dough rise in a warm spot until doubled, about 2 hours.
To make pita, preheat the oven to 450°F (230°C) with a baking stone or heavy sheet pan inside to heat up.
Divide the dough into 8-10 even pieces and roll each into a ball. Let rest, covered, for about 10 minutes.
On a lightly floured surface, roll each ball into a disc about 1/8 inch thick and 5-6 inches across.
Bake directly on the hot stone or pan for 4-5 minutes, until the pitas puff up and just begin to brown. Cool, then store in a plastic bag; reheat in the oven, or freeze for longer storage.
Cook’s notes
- A hot baking stone or a preheated pan gives the pitas the burst of heat they need to puff into a pocket.
- Set some of the dough aside for savory pies and flatbreads, since it takes well to both.
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