Prep 20 mins
Cook 1 hr
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).
- 3 cups all-purpose flour
- 1⁄4 teaspoon baking powder
- 1 cup water
- 1 cup butter, melted and clarified
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon vinegar (optional)
- 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.
In Israel, during this time of year, Malawach is generally served when the last day of pesach commences. It is served to celebrate after 8 days of unleavened products. My family is Israeli and we serve it with hard boiled egg that is browned in the oven and pureed tomatoes and schug to taste. This recipe was easy to follow and came out tasting really good.Bet'tavon
I used the baking powder and vinegar, substituted 1 cup of flour for whole wheat, and used olive oil instead of margarine or butter. The final product is a bit less layered than the more labor intensive kneading in margarine, but delicious and more wholesome. If I had realized how easy it is to make homemade malawah, I would have done it long ago! This recipe has made my family very happy. The reason I grabbed the recipe in the first place was actually in an attempt to make jahnun, the baked version of the dough. I also used 1 cup whole wheat and olive oil, baked at low heat overnight, and it was just as tasty as the store bought jahnun. This recipe is a keeper.
quite authentic recepie... i would not add baking powder. the most important aspect of this dish is to fold and roll the Malawah enough times. another method is to incorporate about 2 teaspoons of margarine into the dough circle, pushing and kneading it in but maintaining the circle than cut a line open from the center of the dough circle to the outside edge than take one end and roll it around counterclockwise into a ball. repeat few times, allowing to rest between. this will create a great layered fried bread. dip in tomato, salt and pepper dip.