Malawach (Yemenite Fried Flatbread)
Tags: #israeli #yemenite #flatbread #bread #vegetarian
Serving: 8 pieces
Total time: 2 hours
Buttery, flaky, pan-fried flatbreads with classic Yemenite-Israeli layers and crisp edges.
Ingredients
- 500 g all-purpose flour
- 10 g fine sea salt
- 8 g granulated sugar
- 320 ml water, room temperature
- 20 ml neutral oil
- 150 g ghee, softened (for laminating)
- 40 ml neutral oil or ghee (for frying)
Steps
- Combine flour, salt, and sugar in a large bowl.
- Pour water into the bowl.
- Mix with your hand until a shaggy dough forms.
- Knead the dough on a counter until smooth and elastic, 8–10 minutes.
- Coat the dough lightly with 20 ml neutral oil.
- Cover the bowl.
- Rest the dough for 20 minutes.
- Divide the dough into 8 equal pieces.
- Shape each piece into a tight ball.
- Cover the dough balls.
- Rest the dough balls for 20 minutes.
- Place one dough ball on a lightly oiled counter.
- Roll the dough ball into a very thin 25–30 cm round.
- Spread about 18–20 g softened ghee over the surface.
- Roll the round into a tight cylinder.
- Coil the cylinder into a spiral (snail shape).
- Tuck the tail under the spiral.
- Repeat Steps 12–17 with the remaining dough balls.
- Cover the spirals.
- Rest the spirals for 20 minutes.
- Place one spiral on a lightly oiled counter.
- Roll the spiral into a 18–20 cm disc.
- Heat 5 ml oil or ghee in a 24–26 cm heavy skillet over medium heat.
- Place the disc in the skillet.
- Cook the malawach until the bottom is golden and blistered, 2–3 minutes.
- Flip the malawach.
- Cook until the second side is golden and crisp, 2–3 minutes.
- Transfer the malawach to a rack or paper towel.
- Repeat Steps 22–28 with the remaining spirals.
Notes
- Texture keys: The dough should feel soft and extensible; the rests ensure easy stretching and distinct layers. Keep the ghee soft but not melted so layers stay defined.
- Heat control: Aim for medium heat; too hot burns the exterior before inner layers cook through.
Cooksmith