📝 About This Recipe
Malawach is a beloved staple of Yemenite Jewish cuisine, a puff-pastry-like flatbread that is as fun to make as it is to eat. This pan-fried delicacy features dozens of tissue-thin layers of dough laminated with butter or margarine, resulting in a crispy, golden exterior and a soft, pull-apart interior. Traditionally served for Shabbat morning brunch, it represents the soulful, nomadic history of the Mizrahi community and offers a buttery, comforting crunch that is utterly addictive.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (approx. 4 cups, sifted)
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Kosher salt
- 1.25 cups Lukewarm water (plus more if needed)
- 0.5 teaspoon Baking powder (for extra lift)
Lamination & Frying
- 150 grams Unsalted butter or Margarine (very soft, at room temperature)
- 2-3 tablespoons Neutral oil (for the frying pan)
Traditional Accompaniments
- 3 large Roma tomatoes (grated on a box grater)
- 6 pieces Hard-boiled eggs (traditionally 'Haminados' or slow-cooked)
- 2 tablespoons Zhug (Yemenite hot sauce) (for serving)
- 2 tablespoons Honey (optional for sweet version)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, salt, and baking powder.
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2
Gradually add the lukewarm water while kneading by hand or with a dough hook on low speed. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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3
Divide the dough into 6 equal portions (about 130g each). Shape them into smooth balls and place on a lightly oiled tray. Cover with plastic wrap and let rest for at least 1 hour at room temperature to relax the gluten.
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4
On a large, lightly oiled work surface, take one dough ball and flatten it with your palm. Use a rolling pin or your hands to stretch it out into a very thin, translucent rectangle. You should almost be able to see the counter through the dough.
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5
Take about 1.5 to 2 tablespoons of the softened butter/margarine and spread it evenly over the entire surface of the stretched dough.
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6
Roll the dough up tightly from the long edge to create a long rope. Then, take one end of the rope and coil it inward like a snail shell, tucking the end underneath.
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7
Repeat this process with the remaining dough balls. Place the 'snails' back on the oiled tray, cover, and refrigerate for 30-45 minutes to firm up the fat. This is the secret to distinct layers.
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8
Remove a dough snail from the fridge. On a piece of parchment paper, flatten it with your hand and roll it out into a circle about 8-9 inches in diameter and 1/4 inch thick.
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9
Heat a large non-stick skillet over medium-low heat with a tiny bit of oil. Carefully peel the dough off the parchment and place it in the pan.
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10
Fry for 3-4 minutes on the first side. You want a slow fry so the interior layers cook through without burning the outside. Cover the pan with a lid during this stage to help the steam separate the layers.
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11
Flip the Malawach once the bottom is deeply golden brown. Fry the second side uncovered for another 2-3 minutes until crispy.
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12
Remove to a plate lined with paper towels. While hot, use your hands to slightly 'scrunch' or clap the bread from the sides toward the center; this helps shatter the layers and makes it extra flaky.
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13
Repeat with the remaining dough circles, stacking them with parchment paper in between to keep them from sticking.
💡 Chef's Tips
The secret is in the rest: never skip the resting periods or the dough will snap back and refuse to stretch thin. For a vegan/Parve version, use a high-quality vegan butter stick or margarine rather than oil for the lamination to ensure the flaky texture. If the dough tears while stretching, don't panic! Just keep rolling; the layers will hide any small holes. You can make a large batch and freeze the rolled-out, uncooked circles between layers of parchment paper for a quick breakfast later. Use a box grater for the tomatoes to get the traditional 'Reesek' texture—discard the skin that stays in your hand.
🍽️ Serving Suggestions
Serve traditionally with 'Reesek' (freshly grated tomatoes), a dollop of spicy Zhug, and a hard-boiled egg. Drizzle with plenty of honey or silan (date syrup) for a sweet breakfast treat. Use it as a wrap for 'Malawach Wrap' filled with labneh, za'atar, and sliced cucumbers. Pair with a hot cup of Nana (mint) tea to cut through the richness of the pastry. Serve alongside a bowl of Yemenite beef soup for a hearty, traditional meal.