Malawach is a cherished Yemenite Jewish flatbread, known for its rich, buttery layers and golden, crispy exterior. It’s a unique blend of bread and pastry, offering the perfect balance of flakiness and chewiness. Traditionally enjoyed in Israel and Yemen, malawach has become a beloved dish across Middle Eastern cuisine, often served for breakfast, brunch, or as a side to hearty stews and dips.
What makes malawach truly special is its layered preparation technique. Similar to laminated doughs like puff pastry, malawach is made by rolling out a simple dough, brushing it with butter or oil, folding it, and then spiraling it before cooking. The result is a beautifully crisp, multi-layered bread that can be eaten in both savory and sweet variations.
Malawach is deeply rooted in Yemenite Jewish culinary traditions. It was introduced to Israel by Yemenite Jewish immigrants and quickly became a staple street food. Today, it's widely available in Israeli markets and served in restaurants, but homemade malawach offers an authentic and incredibly satisfying experience.
One of the most traditional ways to enjoy malawach is with grated tomato sauce, hard-boiled eggs, and zhug (a spicy Yemenite hot sauce). The contrast between the warm, flaky bread and the fresh tomato sauce makes every bite irresistible. Some also enjoy it with a drizzle of honey or date syrup for a sweet, indulgent version.
Another great thing about malawach is its versatility. It can be used as a base for sandwiches, wraps, or even pizza. Some people layer it with cheese before folding it to create a cheesy, crispy delight. Additionally, malawach can be prepared ahead of time and stored in the freezer, making it a convenient option for busy mornings or last-minute meals.
Whether you're dipping it into a rich soup, layering it with toppings, or enjoying it as a standalone dish, malawach is a comforting, flavorful, and truly special bread that brings a taste of Yemenite heritage to your kitchen.
Malawach (Yemenite Flaky Flatbread)
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup lukewarm water
- 1 tablespoon vegetable oil
For Layering & Cooking:
- ½ cup unsalted butter or margarine melted or ⅓ cup vegetable oil
- ¼ cup additional flour for dusting
- 2 tablespoons oil for frying
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour, salt, and sugar.
- Slowly add the lukewarm water and oil, mixing until a rough dough forms.
- Knead the dough for 8-10 minutes until it becomes soft and elastic.
- Cover with a damp cloth and let it rest for 1 hour.
Step 2: Form the Layers
- Divide the dough into 4-6 equal balls.
- On a lightly oiled surface, roll out one dough ball as thinly as possible.
- Brush generously with melted butter or oil, then fold it over itself to create layers.
- Roll the folded dough into a spiral shape (like a cinnamon roll) and let it rest.
- Repeat for all dough balls, covering them to prevent drying out.
Step 3: Roll and Cook
- Take a rested spiral dough ball, roll it out into a flat round shape (about ¼ inch thick).
- Heat a non-stick or cast iron pan over medium heat and add a little oil.
- Cook the malawach for 2-3 minutes per side, flipping once golden and crispy.
- Remove from the pan and cover with a towel to keep warm.
Repeat with the remaining dough balls.
Notes
Healthier Option: Substitute half the flour with whole wheat flour for added fiber.
Vegan Version: Use margarine or coconut oil instead of butter.
- Serve with grated tomatoes, hard-boiled eggs, and zhug (Yemenite hot sauce) for a traditional experience.
- Drizzle with honey or date syrup for a sweet variation.
- Enjoy as a wrap with cheese, hummus, or avocado.
Yonatan says
I tried your malawach recipe today. It was easy and came out crispy. My family loved it—thanks for sharing!