Malawach

👨‍🍳 Instructions

1. 1

   In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and mix until a shaggy dough forms.

   💡 Tip: Ensure water is warm, not hot, to activate yeast.
2. 2

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   ⏱️ 10 minutes
3. 3

   Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

   ⏱️ 1 hour
4. 4

   Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball.

   💡 Tip: Work with one ball at a time, keeping others covered.
5. 5

   On a lightly oiled surface, roll out each dough ball very thinly into a large rectangle or circle.

   💡 Tip: The thinner the dough, the flakier the malawach.
6. 6

   Brush the surface generously with oil or melted butter. Fold the dough like a letter (in thirds) or roll it up like a jelly roll.

   💡 Tip: Don't be afraid to use plenty of oil for layers.
7. 7

   Coil the folded or rolled dough into a spiral. Gently flatten the spiral into a disc about 6-8 inches in diameter.

   💡 Tip: Press gently to avoid tearing the layers.
8. 8

   Heat a generous amount of oil or butter in a skillet over medium heat. Fry each malawach for 4-6 minutes per side, until golden brown and crispy.

   ⏱️ 12 minutes

   💡 Tip: Adjust heat to prevent burning.

💡 Pro Tips

• ✓Serve warm with a variety of dips like tahini, schug, or a fresh tomato salad.
• ✓Malawach can also be served with a hard-boiled egg and amba (pickled mango sauce).
• ✓For a sweeter version, drizzle with honey or date syrup after frying.

🔄 Variations

• Savory malawach: add za'atar or finely chopped herbs to the dough.
• Sweet malawach: sprinkle with sugar and cinnamon before folding.