Yemeni Malawach – Crisp, Rich Bread

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, 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 flour; 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
   Roll the dough into the size of a tennis ball balls, and roll each one into a round very thin on an oiled surface, until the dough is almost translucent.

   Rolling pin
2. 5
   Spread the margarine, in a generous layer over each round, fold into thirds, like a letter, and again into thirds, 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
   Freeze the squares 1 hour, then flatten each one with your palm into a thin round.

   Freezer

   💡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 and crisp.

   ⚙ Pan-fryingStoveFrying pan
5. 8
   Serve hot with a fried egg, zhug and tahini.