Yemeni Malawach with homemade zhug (s'chug)

👨‍🍳 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.

   BowlStand 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.

   Rolling 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.

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

   StoveFrying pan
6. 9
   Remove the seeds from the peppers.

   💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
7. 10
   Grind the peppers in a food processor with the garlic and cilantro.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
8. 11
   Add the olive oil, salt and black pepper and grind to an even paste.

   Food processor
9. 12
   Serve hot with the fried egg, grated tomato and zhug.