Khamir iyo Malawax
A delightful pairing of Khamir, a slightly sweet and airy fried dough, and Malawax, a thin, crepe-like pancake. This combination is a popular breakfast or snack, often enjoyed with a side of honey or a sprinkle of sugar.
🧂 Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cardamom
- 0.25 cup Warm milk
- 0.25 cup Warm water(or more as needed)
- 1 beaten Egg
- for frying Vegetable oil
- 1 cup All-purpose flour(for Malawax)
- 1.5 cups Water(for Malawax)
- 0.5 teaspoon Salt(for Malawax)
- for serving Sugar or honey
👨🍳 Instructions
- 1
For Khamir: In a large bowl, whisk together 3 cups of flour, baking powder, salt, and ground cardamom.
💡 Tip: Ensure all dry ingredients are well combined. - 2
In a separate small bowl, whisk the beaten egg with warm milk and warm water.
💡 Tip: The water should be warm, not hot, to activate the yeast if using, or to create a pliable dough. - 3
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover the dough and let it rest for 30-40 minutes.
⏱️ 40 minutes - 4
For Malawax: In another bowl, whisk together 1 cup of flour, 1.5 cups of water, and 0.5 teaspoon of salt until you have a smooth, thin batter.
💡 Tip: The batter should be thin, similar to crepe batter. - 5
Divide the Khamir dough into eight equal pieces and roll each piece into a thin, 5-inch round. Heat vegetable oil in a pan over medium heat for deep frying.
💡 Tip: Maintain a consistent oil temperature for even frying. - 6
Fry the Khamir rounds until golden brown on both sides. Drain on paper towels. Keep warm.
⏱️ 10-15 minutes - 7
For Malawax: Heat a lightly oiled non-stick skillet or a traditional Somali 'celis' (griddle) over medium heat. Pour about 1/4 cup of batter onto the hot surface and swirl to create a thin, round pancake. Cook for 1-2 minutes until the edges lift and the surface bubbles.
⏱️ 3 minutes - 8
Flip the Malawax and cook for another 30 seconds to 1 minute on the other side. Remove from the pan and repeat with the remaining batter.
⏱️ 1 minute - 9
Serve the warm Khamir and Malawax immediately, drizzled with sugar or honey.
💡 Tip: These are best enjoyed fresh.
💡 Pro Tips
- ✓For Khamir, you can add a pinch of yeast along with the dry ingredients for a lighter, airier texture.
- ✓Ensure the Malawax batter is thin enough to spread easily on the pan.
- ✓Adjust the sweetness of the Khamir dough by adding a tablespoon of sugar if desired.
🔄 Variations
- Serve Khamir with a side of spiced tea.
- Malawax can also be served with savory stews.