Yemenite Malawach with Honey and Egg – Gluten-free version

👨‍🍳 Method

For the Wrapping Dough

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

   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.

   💡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 out the dough into one sheet very thin on an oiled surface, until the dough is almost translucent.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 5
   Spread the butter cubes over the sheet and fold it over and over.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 6
   Divide the folded dough into 6 balls and roll each one into a round.

   Rolling pin
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.

   ⚙ 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, honey and olives.