Layered Yemenite Malawach
Discover the magic of flaky, buttery layers in this beloved traditional Yemenite flatbread that cooks up golden and crisp on the stovetop.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 teaspoon salt
- •1 tablespoon sugar
- •1 cup lukewarm water (240ml)
- •1 cup unsalted butter, melted and cooled (226g)
- •Vegetable oil for greasing
Instructions
- 1
In a large bowl, combine the flour, salt, and sugar. Gradually add the lukewarm water while mixing until a cohesive dough forms.
- 2
Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
- 3
Divide the rested dough into 4 equal portions and shape them into smooth balls.
- 4
On an oiled surface, take one dough ball and roll it out as thin as possible into a large, translucent rectangle or circle.
- 5
Generously brush the entire surface of the rolled dough with the melted butter.
- 6
Fold the dough like a letter: fold one side towards the center, then fold the opposite side over it. Brush with more butter, then fold the remaining two ends toward the center to create a square packet.
- 7
Repeat the rolling, buttering, and folding process with the remaining dough balls.
- 8
Heat a heavy skillet or frying pan over medium-low heat with a small dab of butter or oil.
- 9
Take one folded dough square, gently roll or press it out slightly to about a quarter-inch thickness, and place it in the hot pan.
- 10
Cook for about 3 to 4 minutes per side, pressing gently, until deeply golden brown, crispy on the outside, and cooked through.
- 11
Repeat for the remaining malawach squares and serve warm.
💡 Chef tips
- Make sure your butter is melted but not hot, so it doesn't tear the delicate rolled dough.
- You can freeze the folded, uncooked dough squares between sheets of parchment paper for up to a month.
- Serve traditionally with grated fresh tomatoes, hard-boiled eggs, and spicy zhug.
✅ How it should turn out
The finished malawach should be beautifully golden-brown with a satisfyingly crisp exterior that reveals countless rich, buttery, flaky layers when torn apart.