Malawach Recipe

  Making the dough:

  1. In the Bowl, mix the flower, water, sugar and salt, and knead well until
      the dough becomes homogeneous and soft

  2. cover with the towel, and let it sit for 30 minutes

  Making the Malawach:

  1. Create 12 equal sized round balls, put them on your working surface, 
     cover with the towel, and let the dough sit for 45 minutes

  2. Generously oil the working surface with some butter, then use your 
     hands (only your hands) for flattening each ball, try to make it as thin
     as possible.

  3. Take each dough leaf, and fold from the edge inside, when folding
      create a strip 2 inches wide.

  4. with your hands, oil the newly created 2 inches strip with butter, and
      then fold again the folded stripe further inside of the dough leaf, and
     once again oil the new folded stripe.

  5. Continue folding the dough leaf while oiling each new created fold,
      until you reach the other edge of the dough leaf.

  6. Place the layered strip on its side and roll it around itself until you
      create a fastened snail shape.

  7. Do the same with the other dough balls and place them all in the tray.
 
  8. Wrap the tray with nylon and  refrigerate for at least 2 hour (you can
     freeze for as long as you want)

  Frying the Malawach:

  1. Add a bit butter to the frying pan and heat on medium fire.

  2. Generously oil your hands with butter, and gently flatten each malawach
      snail into a round leaf which should be as wide as your frying pan.

  3. Put the malawach rounded leaf in the pan and fry for 2-3 minutes until the
     bottom turns brownish. then turn it over to the other side and fry for 2 more
     minutes until the bottom turns brownish 

  Tips:
  1. you can use 2 frying pans to speed up the process
  2. You don't have to make all the 12 malawach pieces at once. make as many as
      you want, and freeze the rest for future use

   Best Served with: Middle Eastern Tomato Dip and Schug
     

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