Malawach – Gluten-free version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the gluten-free flour blend, salt and sugar.

   Bowl
2. 2
   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 gluten-free flour blend; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 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 very thin on an oiled surface.

   ⚙ 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 margarine, generously over each round, fold into a rectangle and again into a square.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 6
   Chill the squares for at least 1 hour, then flatten each one with your palm into a thin round.

   Refrigerator

   💡Flatten and fry the folded dough while it's cold: softened butter escapes from the dough, and the layers disappear.
4. 7
   Heat the heavy skillet over medium heat, grease it lightly with oil and fry each Malawach 3–4 minutes per side, until browned.

   ⚙ Pan-fryingStoveFrying pan
5. 8
   Bring a pot of water to a boil, deep enough to cover the egg by about 2 cm.

   StovePot
6. 9
   Gently lower the egg into it with a spoon.
7. 10
   Turn down the heat slightly and simmer 10–11 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 11
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
9. 12
   Serve hot with the tomato paste and zhug and the hard-boiled egg.