Malawach

👨‍🍳 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
   Divide the dough into 4 balls and roll each ball into a circle as thin as possible.

   ⚙ 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 soft butter over each round, fold the sides in to make a square and fold again.

   💡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 30 minutes, 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 a heavy pan over medium-high heat, without oil.

   ⚙ Greased Flat PanStoveFrying pan
5. 8
   Place each Malawach in the dry skillet and cook 3–4 minutes per side, until charred and golden.

   StoveFrying pan
6. 9
   Heat the pan over medium heat with a little oil and fry the egg, until the whites are set.

   ⚙ Pan-fryingStoveFrying pan
7. 10
   Serve hot with the fried egg, grated tomato, zhug and honey.