Entree: Israel – Jerusalem – מלוואח ➤ Malawach (Yemenite layered pan-fried flatbread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 8 min

Additional 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) granulated sugar
- 1 cup (240 ml) warm water, plus more as needed
- 1/4 cup (60 ml) vegetable oil for the dough
- 6 tbsp (90 g) clarified butter or schmaltz, melted (for laminating)
- 2 tbsp (30 ml) vegetable oil (for laminating and frying)
- 4 hard-boiled eggs, approx. 2 oz (57 g) each
- 2 medium tomatoes, grated, approx. 10 oz (280 g)
- Salt to taste for grated tomato
- For zhug (optional):
  - 1 cup (packed) cilantro, about 30 g
  - 2 cloves garlic, about 6 g
  - 1 small green chili (serrano or similar), about 10 g
  - 2 tbsp (30 ml) olive oil
  - 1 tbsp (15 ml) lemon juice
  - 1/4 tsp (1 g) ground cumin
  - Salt to taste

Instructions

1. Make the dough: in a large bowl combine flour, salt and sugar. Add warm water and 1/4 cup (60 ml) vegetable oil and mix until a soft, smooth dough forms; add a tablespoon more water if too dry. Knead 5–7 minutes until elastic.
2. Rest the dough: shape into a ball, coat lightly with oil, cover and let rest at room temperature for 1 hour (or refrigerate up to 4 hours); this relaxes the gluten for easy stretching.
3. Divide and shape: divide the dough into 8 equal pieces. Roll each into a ball and lightly oil their surfaces. On a lightly oiled surface, flatten one ball and use your fingers to stretch and pat into a very thin round (as thin as you can without tearing).
4. Laminate: brush the entire thin round with a thin layer of melted clarified butter (about 1 tsp each), then drizzle a little vegetable oil and fold or roll loosely into a tight log and coil into a round (like a snail). Tuck the end underneath and press gently. Repeat with remaining pieces. Cover and rest 20 minutes.
5. Flatten coils: working with a coil, use a rolling pin to gently press it flat into a 6–8 inch (15–20 cm) disc about 1/8–1/4 inch (3–6 mm) thick; don’t worry about perfect edges—the layered structure is what matters.
6. Pan-fry: heat a heavy skillet or cast-iron pan over medium heat and add 1 tsp (5 ml) oil. Place a flattened disc in the pan and cook 3–4 minutes until golden and blistered, flip and cook another 3–4 minutes, pressing gently with a spatula so layers crisp. Add more oil between breads as needed. Keep cooked malawach warm in a low oven.
7. Prepare grated tomato: finely grate tomatoes into a bowl, squeeze lightly to remove excess liquid, season with salt to taste.
8. Make zhug (if using): in a food processor or mortar, blitz cilantro, garlic, chili, cumin, lemon juice and olive oil to a coarse paste; season with salt.
9. Serve: split malawach or tear into pieces, serve hot with hard‑boiled eggs, grated tomato and zhug on the side. Enjoy by dipping pieces into tomato and zhug and combining with egg.