Malawach — Yemenite Layered Bread

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, salt and sugar.

   Bowl
2. 2
   Gradually add the water and Knead about 10 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 20 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

To assemble

1. 4
   Divide the dough into 6 balls and roll each ball into a circle as thin as possible on an oiled surface, until the dough is almost translucent.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 5
   Spread the extra oil over each round, fold the right side over by a third and the left side over it, into a long strip, and roll the strip into a tight coil.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 6
   Let the snails rest 10 minutes, then roll each one out again into a round.

   Rolling pin
4. 7
   Heat a heavy pan over medium-high heat, without oil.

   ⚙ Greased Flat PanStoveFrying pan
5. 8
   Place each malawach in the dry skillet and cook 2–3 minutes per side, until golden.

   StoveFrying pan
6. 9
   Serve hot with zhug.