👨‍🍳 Instruktioner

1. 1

   For Khamir: In a large bowl, whisk together 3 cups of flour, baking powder, salt, and ground cardamom.

   💡 Proffstips: Ensure all dry ingredients are well combined.
2. 2

   In a separate small bowl, whisk the beaten egg with warm milk and warm water.

   💡 Proffstips: The water should be warm, not hot, to activate the yeast if using, or to create a pliable dough.
3. 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. 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.

   💡 Proffstips: The batter should be thin, similar to crepe batter.
5. 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.

   💡 Proffstips: Maintain a consistent oil temperature for even frying.
6. 6

   Fry the Khamir rounds until golden brown on both sides. Drain on paper towels. Keep warm.

   ⏱️ 10-15 minutes
7. 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. 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. 9

   Serve the warm Khamir and Malawax immediately, drizzled with sugar or honey.

   💡 Proffstips: These are best enjoyed fresh.