Yemeni Malawach
Malawach is a flaky, layered flatbread, often described as a crispy pancake, that is a beloved staple in Yemeni cuisine. It's traditionally served for breakfast or as a snack, often drizzled with honey or served with savory accompaniments like tomato salsa.
🧂 Ingredients
- 3 cups All-purpose flour
- 2 tsp Fine sea salt
- 2 tsp Baking powder
- 2 cups Boiling water
- 0.5 cup Vegetable oil, butter, or margarine(for dough and brushing)
- 3 tbsp Butter(for frying)
👨🍳 Instructions
- 1
In a stand mixer fitted with a dough hook, combine the flour, salt, and baking powder. Gradually add the boiling water while mixing on low speed until a dough ball forms. Mix until the dough comes away from the sides of the bowl.
- 2
Transfer the dough to a lightly oiled surface. Divide it into 8 equal portions (about 135g each). Roll each portion into a smooth ball. Coat the balls generously with oil, cover with plastic wrap, and let rest at room temperature for 1 hour.
- 3
On a lightly oiled surface, roll out one dough ball into a very thin, almost transparent rectangle (about 8x12 inches). Brush the surface generously with oil or melted butter.
- 4
Roll the oiled dough rectangle up tightly into a long rope. Coil the rope into a spiral or 'snail' shape. Cover and let rest for another 1 hour.
- 5
To cook, heat an 8-inch non-stick pan over medium-high heat with about 1 tablespoon of butter or oil. Gently flatten a rested 'snail' into an 8-9 inch disk.
- 6
Carefully place the flattened dough into the hot pan. Cook covered over medium-low heat until golden brown on both sides, turning as needed. This usually takes about 4-5 minutes per side.
- 7
Repeat with the remaining dough balls. Serve warm.
💡 Pro Tips
- ✓Ensure the dough is well-rested; this makes it easier to roll thin.
- ✓Don't overcrowd the pan when frying; cook one malawach at a time.
- ✓Use plenty of oil or butter for brushing the layers to achieve crispiness.
🔄 Variations
- Serve with honey, hard-boiled eggs, grated tomato, or zhug (Yemeni spicy sauce).
- Some recipes incorporate nigella seeds or black cumin seeds into the dough or sprinkled on top.