Ecomely

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Malawah (malawach): photo of the dish
Illustrative photo: Ayala Sender — CC BY 2.0, Wikimedia Commons
Breakfast

Malawah (malawach)

Yemeni flaky bread, very light and golden, made by stretching then rolling a buttered dough. Eaten warm at breakfast, often with honey, sugar or cheese.

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Ingredients

Ingredients

Pâte

Service

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour, salt and sugar, then add the warm water little by little until you get a soft, smooth dough. Knead for 10 minutes, cover and let rest for 1 hour.
  2. Divide the dough into 6 balls and let them rest for 15 minutes under a cloth.
  3. Stretch each ball very thin, brush it with melted margarine, then fold it several times like an accordion or roll it into a spiral.
  4. Flatten the spiral into a disc and let it rest for another 15 minutes.
  5. Stretch each disc gently again into a large thin round, then cook it in a very hot, lightly oiled pan for 2 to 3 minutes per side, until golden and flaky.
  6. Serve warm, with honey or sugar and a little melted smen.

Variations and tips

Sweet version. Add 1 tbsp of sugar to the dough and serve with jam or hazelnut spread.

Using what's available here. Margarine and smen can be replaced with melted butter.

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Original Ecomely recipe.