Homemade Malawach
Flaky, buttery Yemenite flatbread made from layered dough that's pan-fried to golden perfection. Perfect served with eggs, tomatoes, and tahini.
Equipment
Ingredients
Dough
bread flour
1000 g
active dry yeast
0.25 tsp
granulated sugar
2 tbsp
salt
1 tbsp
warm water
650 ml
Spreading
melted butter (melted)
200 g
Instructions
Mix the dough
Place all dough ingredients in a mixer bowl and knead on low speed for 10 minutes. The dough will be slightly sticky, which is normal.
First rest
Form the dough into a ball and place in a lightly greased bowl. Cover and rest for 30 minutes.
Portion the dough
Divide the dough into 150g balls and place on a lightly greased baking sheet with some space between them. Spray with oil, cover with plastic wrap, and rest for 1 hour.
Roll and fold the dough
Lightly grease work surface. Roll each ball into a thin sheet. Spread thin layer of melted butter. Fold one third to center, then other third on top. Spread another thin layer of butter, fold lengthwise, roll into a snail shape, and pinch the ends. Place back on baking sheet and refrigerate for 30 minutes.
Cook the malawach
Heat a non-stick pan over medium-low heat. Flatten each snail-shaped dough gently with hands to form a flatbread shape. Cook without oil on both sides until golden brown.
Serve
Serve hot with crushed tomatoes, egg, and tahini.
Original recipe
Storage
Best enjoyed fresh, but can be stored and reheated. Freeze uncooked portions for later use.
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