Homemade Malawah


Posted: September 21

Time: 4 hours 45 minutes

Yield: 10 servings

recipe image

These distinct pancake-like treats appear in multiple cultures, including Somalia and Yemen, in part because they’re just that tasty. Homemade Malawah is crispy on the outside, fluffy on the inside, and perfect for serving with eggs, tomato dips, tzatziki, and even honey! Homemade Malawah requires patience and persistence to make, but the end result is too delicious to turn down! They may even become a new staple for Sunday teatime!


Ingredients

• 3 cups all-purpose flour, plus more for surface • 1 teaspoon kosher salt • 6 tablespoons unsalted butter, melted, plus more for brushing, at room temperature • 3/4 cup water • flaky sea salt, to taste • olive oil, to taste

Directions

Step 1

Whisk the 3 cups of flour and the kosher salt together in a large bowl.

Step 2

Add in the melted butter, mixing well.

Step 3

Gradually mix in the 3/4 cup of water.

Step 4

Lightly flour a work surface.

Step 5

On the prepared work surface, knead the dough until it is very soft and shiny, about 5 minutes.

Step 6

Wrap the dough in plastic wrap.

Step 7

Let the dough rest in a warm spot for at least 4 hours.

Step 8

Divide the dough into 10 pieces.

Step 9

Roll each dough piece into a ball, using your palm.

Step 10

Place the balls onto a baking sheet and cover them with plastic wrap.

Step 11

Let the dough balls rest for 15 minutes.

Step 12

One at a time, roll the balls out onto an un-floured surface with a rolling pin into thin ovals or rounds, about 9 inches across. If the dough bounces back, cover it in plastic and let it rest for a couple more minutes.

Step 13

Brush the tops of the rounds with the room temperature melted butter.

Step 14

Sprinkle the rounds with the sea salt.

Step 15

Roll each round up onto itself to form a long thin rope, then wind each rope around itself in order to create a tight coil.

Step 16

One coil at a time, roll out each coil onto an un-floured surface forming 10-inch rounds, no bigger than 1/8 inches thick. Stack as you go, separating each round with sheets of parchment paper brushed with the olive oil.

Step 17

Heat a large skillet or cast-iron griddle over medium-high heat.

Step 18

One at a time, brush both sides of the dough with the room-temperature melted butter and cook until cooked through and slightly blistered, about 2 minutes.

Step 19

Move the bread to a wire rack and sprinkle it with the sea salt.

Step 20

Serve warm.


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