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A Lebanese household staple, this basic bread dough forms the basis for many variations.
It’s quick and simple to make.


  • 625g cake flour
  • 6g salt
  • 5g granulated sugar
  • 25g butter
  • 60ml milk
  • 10g fresh yeast
  • X cup warm water
  • 30ml olive oil


  1. Sift flour, salt and sugar together.
  2. Gently melt the butter and milk together (do not boil). Allow to cool.
  3. Add yeast to the cooled milk and butter mixture, gently whisk to dissolve yeast.
  4. Form a well in the centre of the dry ingredients, add yeast liquid mixture and allow to prove.
  5. Gently start to knead, adding enough warm water to form a soft dough.
  6. Knead for 5 minutes.
  7. Add olive oil and continue kneading for a further 5 minutes.
  8. Allow to bulk prove for 1 hour or until doubled in size.
  9. The proven Ajeen dough can now be used in the variations which follow.

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