Yemenite Malawach Recipe

Malawach comes from Yemen but has become popular all across the Middle East. Once you prepare malawach it will be hard for you to forget about it.

Rating: 5  stars Read Reviews (1)

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  • Type
  • Vegetarian
  • Level
  • Advanced
  • Prep Time
  • 1 Hour 30 Minutes
  • Total Time
  • 6 Hours
  • Yield
  • 12 Servings
Tools You Will Need:
1 tbsp
1 tsp
1 cup
1 big bowl
1 tray
nylon food wrap
frying pan
working surface
2½ cups water
1 tsp sugar
2 pounds white flower
9 ounces butter
1 tsp sea salt  
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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)

Cooking 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

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: Tomato Dip and Schug

See More: Pastry Recipes   Yemenite Recipes

Rate and Review This Recipe

After 35 years still delicious
Karen Levy, Wed Sep 14, 2011