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Israeli

Malawach

Malawach is a flaky Yemenite-Israeli flatbread, pan-fried until deeply golden and served hot with grated tomato, zhug, and a hard-boiled egg. The dough is stretched thin, layered with fat, coiled, rested, and flattened for its signature crisp edges and soft, buttery layers.

Malawach — Israeli — ChefSnap
1 hr 30 minsPrep
20 minsCook
2Serves
HardDifficulty
680 kcal per serving16g protein 75g carbs 36g fat

Ingredients

Method

  1. Mix the flour, fine salt, and sugar in a bowl, then add the lukewarm water and 2 teaspoons oil and knead for 8 to 10 minutes until smooth and elastic.
  2. Cover the dough and let it rest at room temperature for 30 minutes.
  3. Divide the dough into 2 balls, lightly coat them with oil, cover, and rest for 20 minutes more.
  4. Meanwhile, place the eggs in a small saucepan, cover with water, bring to a boil, then simmer for 9 minutes; cool, peel, and halve them.
  5. Oil a work surface, place one dough ball on it, and gently stretch it with your palms into a very thin sheet, almost translucent, without worrying if a few tiny tears appear.
  6. Spread half of the softened margarine or clarified butter evenly over the dough sheet.
  7. Roll the sheet into a long rope, coil it into a tight spiral, tuck the end underneath, and repeat with the second dough ball.
  8. Cover the coils and rest them for 20 minutes so the layers relax.
  9. Grate the tomatoes on the large holes of a box grater, discard the skins, and season the pulp with a pinch of flaky salt.
  10. Flatten each rested coil gently into a round about 7 inches wide, keeping the layers intact.
  11. Heat a heavy skillet over medium-low heat, add a thin film of oil, and fry one malawach for 4 to 5 minutes per side until crisp, puffed, and deep golden; repeat with the second.
  12. Serve each malawach hot with grated tomato, zhug, and a halved hard-boiled egg on the side.

Common questions

Can I substitute the soft margarine or clarified butter in malawach?

Yes. Clarified butter gives the richest flavor and crispest layers, but softened regular butter works if kept cool. Neutral oil can replace it in a pinch, though the result will be less flaky and more bread-like.

How long does malawach dough need to rest, and can I make it ahead?

Plan on about 50 minutes of resting before shaping, then another 20 minutes after coiling. You can also refrigerate the dough or shaped coils overnight; bring them closer to room temperature before stretching or rolling.

What are the most common mistakes when making malawach?

The biggest mistakes are under-kneading, skipping rests, and tearing the dough by stretching too aggressively. Also avoid using too much flour on the surface; a lightly oiled worktop helps the dough stretch thin without drying out.

How should I store leftover malawach?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in a hot oven until crisp. For longer storage, freeze the cooked rounds with parchment between them.

What’s the best way to serve malawach?

Serve it hot and crisp with halved hard-boiled eggs, ripe tomatoes, zhug, and a pinch of flaky salt. For the best texture, assemble right before eating so the bread stays flaky and doesn’t soften from the toppings.