Layered Yemenite Malawach
A buttery, flaky, and golden-brown traditional Yemenite flatbread that is perfect served warm with grated tomato dip and hard-boiled eggs.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 teaspoon salt
- •1 tablespoon sugar
- •1 cup warm water (240ml)
- •1/2 cup softened margarine or vegan butter (115g)
- •2 tablespoons vegetable oil for frying
Instructions
- 1
In a large bowl, combine the flour, salt, and sugar. Gradually add the warm water and knead for about 5-7 minutes until a smooth, elastic dough forms.
- 2
Divide the dough into 4 equal balls, cover them with a damp cloth, and let them rest for 30 minutes to allow the gluten to relax.
- 3
On a lightly oiled surface, roll each ball out into a very thin, almost translucent circle.
- 4
Spread a thin layer of softened margarine over the entire surface of the rolled-out dough.
- 5
Roll the dough into a tight cylinder, then coil the cylinder into a snail-like shape. Repeat this process for all four pieces.
- 6
Once coiled, gently flatten each snail with a rolling pin into a disc about 1/4 inch thick.
- 7
Heat a heavy-bottomed skillet over medium heat with a small amount of oil. Place the malawach in the pan and cook for 3-5 minutes per side until deep golden brown and crispy.
- 8
Remove from the pan and serve immediately while hot and flaky.
💡 Chef tips
- For the best texture, ensure the dough rests sufficiently; if it snaps back while rolling, let it sit for another 10 minutes.
- You can prepare the coiled dough discs in advance and freeze them between sheets of parchment paper for up to a month.
- Serve with a side of freshly grated tomato mixed with a pinch of salt and spicy zhug for an authentic experience.
✅ How it should turn out
The finished malawach should be beautifully golden and crispy on the outside with distinct, buttery, flaky layers on the inside, smelling rich and toasted.