Yemeni Malawach

👨‍🍳 Method

For the Wrapping Dough

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

   Bowl
2. 2
   Gradually add the water and Knead about 5 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.

To assemble

1. 4
   Divide the dough into 4 balls and roll each ball into a circle very thin 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 melted butter over each round, fold in three, like a letter, and again in three.

   💡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 roll each one out again into a round.

   RefrigeratorRolling pin

   💡Roll out 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 golden.

   ⚙ Pan-fryingStoveFrying pan
5. 8
   Heat the pan over medium heat with a little oil and fry the egg, until the whites are set.

   ⚙ Pan-fryingStoveFrying pan
6. 9
   Serve hot with the fried egg, grated tomato and zhug.