This delicious traditional dish originated in the country of Israel, created by the Yemenite Jews. Try out this amazing Homemade Malawah recipe and bring the unique flavors of Israel into your own home!
Ingredients• 1 teaspoon kosher salt • 3 cups all-purpose flour, plus more for surface • 6 tablespoons unsalted butter, melted, plus more at room temperature for brushing • flaky sea salt • olive oil
To begin, whisk 3 cups of flour and the kosher salt together in a large bowl. Sprinkle in the melted butter, mixing well. Gradually mix in 3/4 cup of water.
On a lightly floured surface, knead the dough for 5 minutes, or until it is very soft and shiny. Wrap it in plastic and let it rest in a warm spot for a minimum of 4 hours.
Divide the dough into 10 pieces and roll it into a ball, using your palm. Place the balls onto a baking sheet, then cover with plastic wrap, letting it rest for 15 minutes.
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.
Brush the tops of the rounds with room-temperature butter, then drizzle with sea salt.
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.
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 with sheets of parchment paper brushed with oil.
Heat a large skillet or cast-iron griddle over medium-high heat. One at a time, brush both sides of the dough with the room-temperature butter and cook for 2 minutes, or until cooked through and slightly blistered.
Move the bread to a wire rack and drizzle with sea salt. The coils can be rolled out 1 month ahead of time if you freeze and wrap them tightly. If cooking from frozen, add 1-2 minutes to the original cooking time.