Layered Yemenite Malawach
A traditional Yemenite flatbread featuring delicate, buttery, flaky layers that crisp up beautifully in the pan.
Ingredients
- •4 store-bought frozen Malawach dough discs (thawed but still cold)
- •2 tablespoons unsalted butter or margarine, softened
- •1 tablespoon vegetable oil for frying
Instructions
- 1
Take two of the thawed Malawach dough discs and place them on a lightly floured surface.
- 2
Spread a thin, even layer of softened butter or margarine over the surface of one disc.
- 3
Place the second disc directly on top of the first, creating a double-layered stack.
- 4
Use a rolling pin to gently roll out the stack until it is slightly thinner and larger in diameter.
- 5
Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat and add a small amount of vegetable oil.
- 6
Place the dough stack into the pan and cook for 4-5 minutes until the bottom is golden brown and crispy.
- 7
Flip the bread carefully and cook the other side for another 3-4 minutes until evenly browned and cooked through.
- 8
Repeat the process with the remaining two dough discs.
- 9
Serve immediately while hot, traditionally accompanied by grated tomato, hard-boiled egg, and spicy zhug.
💡 Chef tips
- Keep the dough cold; if it gets too warm, it becomes sticky and difficult to handle, losing its flaky texture.
- Cook on medium-low heat to ensure the center of the layered dough cooks through without burning the exterior.
- You can store leftover cooked Malawach in the fridge and reheat it in a dry pan or toaster oven to regain its crunch.
✅ How it should turn out
The finished Malawach should be deep golden-brown with a distinct, shattered-glass flakiness on the outside and a soft, chewy, buttery interior.