Name: Malawah
Yield: 4 Malawach
Ingredients: 500 gr white flour; 300 ml water (RT); 5 gr salt; 100 gr melted butter; Black sesame (optional); Flour (for sprinkling); To serve; Hard boiled eggs; Tomatoes; Schug

BenGingi

I grew up on Malawah. I’m not Yemenite but in Israel it’s very easy to find this staple in the supermarket. I guess only Ashkenazis buy it, because the real Yemenites make it from scratch 🙌🏻. It is the most crazy delicious treat of all time. Malawach resembles a thick pancake (similar to scallion pancake) but consists of thin layers of dough brushed with butter and cooked flat in a frying pan. It is flaky, crisp, and perfectly paired with grated tomatoes, Yemenite schug, and hard boiled potatoes. 

Malawah

Start adding the water slowly. Add and mix. Getting dry? Add more water. Don’t add more than what is written in the recipe!

Work the dough for 5 min until it is elastic and sexy. Cover with a towel and let it rest for 20 min.

Give the dough a fold. Cover with a towel and let it rest for another 20 min.

Divide the dough to 3 parts. Each of them open with a rolling pin on a floured surface. We want to open the dough as thin as we can.

Spread the melted butter on the dough. Sprinkle some flour and black sesame.

Fold the dough on itself. First left side to the middle. Then right side to the middle. Then roll it starting from the bottom.  With every fold spread more melted butter and flour.

Cut the rolled dough in half, and flatten it to a pita shape.

With a rolling pin open the dough again, this time just to the size of your pan.

Cook it on medium heat, flipping it every 15-20 sec. Each time you flip- give it a light brush of butter (It’s delicious and worth the calories!).

Serve hot next to shredded tomatoes, shug and hard boiled egg (I cut the egg with a dental floss, I love when they do it with the egg of burekas).

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