Entree: Israel – Negev – מלוואח ➤ Malawach (Yemenite layered, pan-fried flatbread that is crisp on the outside and flaky inside)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 18 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar
- 1 cup (240 ml) warm water, more as needed
- 2 tbsp (30 ml) vegetable oil for dough
- 6 tbsp (90 g) unsalted butter, melted (or clarified butter/samneh)
- 4 tbsp (60 ml) vegetable oil, warmed (for laminating)
- Additional vegetable oil for frying (as needed)
- 2 large hard-boiled eggs, approx. 100 g
- 1 cup (250 g) quick tomato dipping sauce or schug on the side (optional)

Instructions

1. Make the dough: In a large bowl combine the flour, salt, and sugar. Mix in the warm water and 2 tbsp (30 ml) vegetable oil until a soft, slightly tacky dough forms. Knead 5–7 minutes until smooth. Cover and rest 30–60 minutes.
2. Divide and shape: Divide the rested dough into 8 equal balls. Lightly coat each ball with melted butter or oil. On a lightly oiled surface, flatten one ball and stretch or roll it very thin into a near-transparent sheet about 8–10 inches (20–25 cm) across.
3. Laminate: Brush the thin dough lightly with a teaspoon of melted butter or oil, then fold or roll it into a compact rectangle or coil to create layers. Repeat with remaining pieces.
4. Rest and press: Let the folded pieces rest 10–15 minutes so the gluten relaxes. Gently flatten each coil into a disk about 6–8 inches (15–20 cm) across without pressing out the layers.
5. Pan-fry: Heat a skillet over medium heat and add just enough oil to coat the bottom. Fry each disk 3–4 minutes per side, pressing gently with a spatula, until deeply golden and crisp on the outside and cooked through. Drain briefly on paper towel.
6. Serve: Warm the hard-boiled eggs and serve whole or halved alongside the malawach with tomato dipping sauce or zhug. Tear or cut the bread and enjoy immediately while hot and flaky.