Malawah (Yemeni Flaky Pan-Fried Flatbread)
Local name: ملوح
In short: Layered, flaky flatbread brushed with ghee, coiled and pan-fried until golden and crisp, then served warm with honey and tea. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 30 min
- Resting
- 1 h 35 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Malawah is the Yemeni breakfast bread, a pile of golden, flaky rounds with crisp edges and soft layers inside. A soft dough is rolled thin, brushed with ghee, coiled and rolled again, so that frying separates it into layers. It is eaten warm with honey, with fried eggs or alongside strong sweet tea, and bakeries sell it all morning. Making it takes patience, but the dough is simple.
Instructions
- Stir the flour, salt, sugar and yeast together in a large bowl. Add the oil and most of the water, then knead for 8 minutes, adding the rest of the water if needed, until the dough is smooth and soft. Cover and rest for 1 hour.
- Divide the dough into 6 balls and rest them, covered, for 15 minutes.
- Oil your work surface. Roll one ball into a very thin round, about 30 cm (12 in) across, until you can almost see the surface through it.
- Brush the round with melted ghee and roll it up like a rope. Coil the rope into a spiral, tuck the end underneath and flatten it into a disc about 12 cm (5 in) wide. Repeat with the rest, then rest the discs under a cloth for 20 minutes.
- Roll each disc gently to about 20 cm (8 in). Do not press hard, or the layers will merge.
- Heat a heavy skillet over medium heat with 1 tsp ghee. Cook one round for 2 to 3 minutes per side until deep golden with darker blisters, brushing with a little more ghee as it cooks.
- While the bread is still hot, push the edges toward the center with both hands to loosen and fluff the layers. Keep the cooked breads warm in a clean towel while you fry the rest.
- Serve warm with honey, or with fried eggs and sweet tea.
Tips
- Keep the dough soft and slightly sticky. A dry dough tears when rolled thin, and a well-rested one stretches easily.
- Freeze extra shaped discs raw, with parchment paper between them, for up to 2 months. Roll and fry them straight from frozen, adding 1 minute per side.
Questions and answers
What is the difference between malawah and lahuh?
Malawah is a layered, fried bread made with ghee. Lahuh is a soft, spongy pancake cooked on one side only, so it is lighter and full of small holes.
Can I freeze malawah?
Yes, either raw or cooked. Freeze shaped rounds separated with parchment for 2 months and fry from frozen, or reheat cooked bread in a dry skillet for 1 minute per side.
What do people eat with malawah?
Honey is the classic partner, along with fried eggs or a glass of sweet milk tea. Some families also use it to scoop up stew at lunch.
How long does it take to make Malawah (Yemeni Flaky Pan-Fried Flatbread)?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Malawah (Yemeni Flaky Pan-Fried Flatbread)?
About 470 kcal per serving, with 9 g of protein, 64 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 64 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
