Basic Dough for Savory Pies (Ajeenat al-Fatayar)

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Basic Dough for Savory Pies (Ajeenat al-Fatayar)

 

Use this dough in making nearly any type of small savory pies or turnovers.

 

1 tablespoon sugar

1/2 teaspoon salt

1/4 cup lukewarm water

1/8 teaspoon ground ginger

1 tablespoon dry yeast

2 1/2 cups flour, up to 3 cups as needed

1/2 cup milk, warm 1 tablespoon olive oil

2 tablespoons butter, melted

 

Dissolve sugar in water, then sprinkle in yeast and stir. Allow to sit in warm

place until yeast begins to foam.

Add c milk, butter, salt, and ginger to mixture. Stir. Begin adding flour until

dough can be kneaded. Add additional milk if needed. Dough should not be sticky.

Knead until elastic. Shape into ball. Brush the ball with olive oil and place in

an oiled bowl. Cover with a dampened cloth, place in a warm spot, and allow to

rise until double in bulk. About 30 minutes

Note: the dough can be frozen at this point. Defrost thoroughly before using as

directed in savory pie recipes.

Note; I used about cup milk and about 2 1/2 cups flour to get dough to correct

consistency.

Makes about 16 pies.

 

 

 

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