This is a flaky Yemenite bread that my friend Yechiel taught me to make in Israel. It is delicious with puréed tomatoes and zhoug (a spicy condiment--I posted the recipe separately) or with honey. Well worth the effort! (Cook time is rest time).
- Sift the baking powder into the flour, make a well in the center and add water, 1 tablespoon of the butter, salt, sugar and vinegar.
- Knead to a smooth elastic consistency.
- Cut into 6 equal portions,and allow to "rest" in a cool place for 20 minutes Flatten each piece to a 6-inch round.
- Brush each round with the melted butter, then roll it into a tight sausage shape Allow the rolls to rest for 20 minutes.
- Repeat the flattening,rolling and brushing procedure twice more, waiting 20 minutes between rolling and re-flattening (final results should be flat like pita).
- Using a non-stick skillet/frying pan, fry the malawah on both sides until golden brown, flipping them over at half time.