Malawach (Flaky Layered Pan-Fried Flatbread)

Instructions

1. Mix the flour and salt, add the water and the 2 tbsp oil and knead for 8 minutes, until smooth, soft and elastic. Divide into 6 balls, coat each lightly in oil, cover and rest for 30 minutes.
2. Oil the work surface and your hands. Roll or stretch one ball into a very thin rectangle, about 35 x 25 cm (14 x 10 inches), almost see-through.
3. Brush the sheet generously with oil and roll it up tightly like a cigar. Coil the log into a snail and tuck the end underneath. Repeat with the other balls and rest the coils for 20 minutes.
4. Flatten each coil gently with your palm or a rolling pin into a round about 20 cm (8 inches) wide and 3 mm thick. Press lightly so the layers stay intact.
5. Heat a heavy skillet or griddle over medium heat and brush it with oil. Cook each round for 3 to 4 minutes per side, until deep golden with crisp, flaky layers.
6. While still hot, scrunch each malawach gently between your hands to open the layers. Serve at once with grated tomato, hard-boiled egg and zhug.

Tips

• Resting is what lets the dough stretch thin without tearing. If it springs back while you roll, cover it and wait 10 minutes.
• Freeze the uncooked flattened rounds between sheets of baking paper for up to 2 months. Cook from frozen, adding a minute to each side.