Layered Yemenite Malawach
Enjoy these flaky, buttery-tasting golden flatbread layers that are surprisingly simple to make at home.
Ingredients
- •2 cups all-purpose flour (250g)
- •1/2 teaspoon salt
- •3/4 cup lukewarm water (180ml)
- •1/2 cup unsalted butter or vegan margarine, softened (115g)
- •2 tablespoons vegetable oil for greasing
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt.
- 2
Gradually add the lukewarm water, mixing with your hands until a cohesive dough forms.
- 3
Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic.
- 4
Divide the dough into 4 equal pieces, shape them into smooth balls, brush with vegetable oil, cover, and let rest for 30 minutes.
- 5
On an oiled work surface, roll out one ball of dough as thin as possible without tearing.
- 6
Spread a generous layer of the softened butter evenly across the surface of the rolled dough.
- 7
Cut the dough into strips and roll them up like a cinnamon roll, or fold it into a square envelope style to create the iconic flaky layers.
- 8
Flatten the folded dough gently with a rolling pin into a disk about 1/4-inch thick.
- 9
Heat a skillet or frying pan over medium heat with a tiny bit of oil or butter.
- 10
Cook each malawach for 3 to 4 minutes per side until golden brown, crispy on the outside, and cooked through.
💡 Chef tips
- For a dairy-free (pareve) version, substitute the butter with high-quality vegan margarine or coconut oil.
- You can freeze the shaped, uncooked malawach disks separated by parchment paper for up to a month; cook straight from frozen over medium-low heat.
- Serve hot with grated fresh tomatoes, hard-boiled eggs, and spicy Zhoug for the traditional Israeli-Yemenite experience.
✅ How it should turn out
The finished malawach should be wonderfully golden-brown with a crisp, shatteringly flaky exterior and tender, buttery layers inside.