Malawach with homemade zhug (s'chug) – Pareve version

👨‍🍳 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.

   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.

   💡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.

   Rolling 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: margarine escapes from the dough, and the layers disappear.
4. 7
   Heat a heavy pan over medium-high heat, without oil.

   StoveFrying 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.

   StoveFrying pan
7. 10
   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.
8. 11
   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.)
9. 12
   Add the olive oil, salt and black pepper and grind to an even paste.

   Food processor
10. 13
    Serve hot with the fried egg, grated tomato, zhug and honey.