Yemenite Malawach (Flaky, Pan-Fried Flatbread)
Servings
6
Prep Time
45
Cook Time
30
About This Recipe
This Malawach recipe uses oil instead of butter or ghee and builds flakiness through simple folding.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup warm water (plus 1–2 tbsp if needed)
½ cup neutral oil (sunflower, canola, or avocado)
Instructions
Mix flour, salt, and sugar in a bowl.
Add warm water gradually and knead until a soft, smooth dough forms (about 8–10 minutes).
Cover and rest the dough for 30 minutes.
Divide dough into 6 equal balls, coating each ball generously with oil.
Place on a tray, cover loosely, and rest another 15 minutes.
Oil your work surface and hands, then take one dough ball and stretch it into a thin sheet.
Drizzle lightly with oil, fold the dough into thirds, then again into a square or spiral.
Let folded dough rest for 10 minutes.
Gently flatten each folded piece into a round about ¼ inch thick.
Heat a skillet over medium-low heat with a thin layer of oil.
Cook each malawach 4–5 minutes per side until golden and flaky.