Malawach is a flaky, layered bread with roots in Yemenite Jewish cuisine. Traditionally cooked on a griddle, it is made from dough that is repeatedly folded with butter or oil. This process creates thin layers that puff up when heated, resulting in a crispy exterior and soft interior.
Making Malawach:
1. Ingredients
For the dough: 4 cups all-purpose flour, 1 teaspoon salt, 1 1/4 cups water. For the layers: 1 cup unsalted butter or margarine, melted. For serving (optional): honey, grated tomato, hard-boiled egg, zhug (spicy sauce).
2. Prepare the Dough
In a large mixing bowl, combine the flour and salt. Gradually add water while mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. Divide the Dough
After resting, divide the dough into 8 equal portions. Roll each portion into a ball and flatten slightly. Cover the balls with a damp cloth to prevent drying.
4. Roll Out the Dough
Take one dough ball and roll it out on a lightly floured surface into a thin circle, about 8-10 inches in diameter. Brush the surface generously with melted butter.
5. Create Layers
Starting from one edge, roll the dough tightly into a log. Then, coil the log into a spiral, tucking the end underneath. Repeat this process with all the dough balls.
6. Rest the Coils
Cover the coiled dough pieces with a damp cloth and let them rest for another 15-20 minutes. This helps relax the gluten for easier rolling.
7. Roll Out Again
Take one coil and roll it out on a floured surface into a thin circle, about 6-8 inches in diameter. The layers should now be visible.
8. Cook the Malawach
Heat a skillet or griddle over medium heat. Place the rolled-out dough on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy. Brush with more butter while cooking if desired.
9. Serve
Serve the malawach warm, either plain or with optional toppings like honey, grated tomato, hard-boiled egg, or zhug. Enjoy immediately for the best texture.
Traditions and Heritage of Malawach
Malawach
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Frequently Asked Questions
What is Malawach?
Malawach is a traditional Yemenite Jewish flatbread that is flaky and buttery, similar to puff pastry. It's often served for breakfast or as a snack, typically with toppings like grated tomato, hard-boiled eggs, or zhug (a spicy Yemenite sauce).
How is Malawach different from pita bread?
Unlike pita, which is a soft, leavened bread with a pocket, Malawach is made from layered dough brushed with butter or oil, giving it a flaky, crispy texture when cooked. It's more similar to Indian paratha or French croissants in preparation.
How do you eat Malawach?
Malawach is typically torn apart and eaten with hands. Common accompaniments include grated tomatoes with garlic, hard-boiled eggs, zhug (spicy sauce), skhug (herb sauce), honey, or even plain sugar for a sweet version.
Is Malawach served hot or cold?
Malawach is always served hot, either freshly cooked from a pan or reheated. The heat helps maintain its flaky texture. Leftovers can be stored in the fridge and reheated in a pan or toaster.
Is Malawach vegan?
Traditional Malawach is not vegan as it contains butter or sometimes margarine in the dough. However, vegan versions can be made by substituting plant-based butter or oil in the recipe.
