Yemeni Malawach

👨‍🍳 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 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 6 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 like an envelope, both sides to the middle and then top and bottom, into a square. Roll out into a round again, spread with more of the butter and fold again the same way.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 6
   Let the squares rest 15 minutes.
4. 7
   Heat the heavy skillet over medium heat, grease it lightly with oil and fry each Malawach 3–4 minutes per side, until nicely browned.

   ⚙ Pan-fryingStoveFrying pan
5. 8
   Serve hot with a boiled egg, fresh tomato and tahini.