Flaky, pan-fried Yemenite malawach bread filled with a sweet coconut-ginger paste β a modern twist on a traditional Yemenite Jewish flatbread.
Malawach is a traditional Yemenite Jewish flaky flatbread, made by layering butter or margarine between thin sheets of dough and rolling them together into a coil before flattening and pan-frying, a technique closely related to other laminated flatbreads found across the Middle East and South Asia. This sweet version fills the layers with a coconut and fresh ginger paste before rolling, giving the traditionally savory bread a warm, sweet twist while keeping its signature flaky, buttery texture. The technique that matters most is working the fat generously between each layer of dough before coiling and rolling flat again, since this is what creates the many distinct layers that separate and turn flaky when pan-fried. Fresh ginger, grated finely into the coconut filling, needs to be distributed evenly so its warmth comes through consistently rather than in occasional sharp bites. Served warm, often with a drizzle of honey or a dusting of powdered sugar, this sweet malawach reflects Israel's broader culinary landscape where traditional Yemenite Jewish techniques are readily adapted into new, contemporary flavor combinations while honoring the original bread's distinctive laminated structure.
Serves 6
Combine flour, warm water, salt and sugar into a smooth, elastic dough, kneading 8-10 minutes. Cover and rest 45 minutes.
Mix shredded coconut, grated ginger and sugar together.
Divide the dough into 6 portions. Roll each into a very thin sheet. Spread generously with soft butter and scatter with the coconut-ginger filling.
Spreading butter generously between layers is what creates the many thin, flaky layers when the bread is fried β don't be shy with it.
Roll each sheet up into a tight coil, then flatten and roll out gently into a round about 1cm thick.
Heat oil in a wide pan over medium heat. Fry each malawach 3-4 minutes per side until deeply golden and flaky.
Serve warm, drizzled with honey.
Roll the dough as thin as possible before adding butter and filling β thicker dough won't produce the same distinct, flaky layers.
Spread the butter generously and evenly across each sheet; this is what separates the layers as the bread fries.
Fry over medium, not high, heat so the many layers cook through fully without the outside burning first.
Make a savory version by omitting the sugar and coconut and filling with just butter for the traditional plain malawach.
Add cinnamon to the coconut filling for extra warmth.
Serve with a dusting of powdered sugar instead of, or alongside, the honey drizzle.
Best eaten fresh and warm. Store in an airtight container at room temperature for up to 2 days, reheating briefly in a dry pan to restore some crispness.
Malawach is a traditional Yemenite Jewish flatbread, brought to Israel by Yemenite Jewish immigrants, particularly following mass immigration in the mid-20th century, and it has since become a beloved staple across Israeli cuisine more broadly, traditionally served with grated tomato and hard-boiled eggs. This sweet coconut-ginger version reflects how contemporary Israeli cooking readily adapts traditional techniques into new flavor combinations.
The traditional savory version is most commonly served with grated fresh tomato, a hard-boiled egg and sometimes schug (a spicy Yemenite condiment), typically as a hearty breakfast or brunch dish rather than a dessert.
This usually means the butter wasn't spread generously or evenly enough between the layers, or the dough wasn't rolled thin enough before adding the fat β both steps are essential for the distinct, flaky layers to develop.
Yes β the dough can be made a day ahead and kept refrigerated, though let it come to room temperature before rolling and layering so it's easier to work with.
Per serving (150g / 5.3 oz) Β· 6 servings total
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