Malawach (Yemeni Jewish Flaky Pan Bread)

About This Recipe

Malawach (מלאווח) is one of the great breads of the world and, after the mass immigration of Yemeni Jews to Israel in the 1940s and 50s, has become a defining element of Israeli breakfast and street food culture. It is a laminated bread — layers of dough separated by clarified butter, folded repeatedly (like croissant or filo technique), then pan-fried rather than baked, which causes the layers to separate into a crispy, honeycombed structure that is simultaneously crunchy at the edges and chewy within. The traditional accompaniments: grated fresh tomato (salted and drained, served cold), zhug (Yemeni green chilli paste) and a drizzle of honey — the combination of crispy bread, raw tomato acidity, spicy zhug and sweet honey is extraordinary.

Ingredients

Serves 4

• 2 cupsplain flour
• 0.5 tspsalt
• 1 tspsugar
• 0.5 cupwarm water(approximately)
• 100 gclarified butter (ghee) or regular butter(softened)
• 3tomatoes(halved and grated on a box grater (grated tomato))
• 1 tspsalt
• 3 tbsphoney
• 4 tbspzhug or green chilli sauce

Instructions

1. 1

   Make dough

   Mix flour, salt and sugar. Add enough water to form a smooth, soft dough. Knead 5 min. Rest covered 20 min.

2. 2

   Divide and rest

   Divide into 4 equal balls. Flatten each slightly, brush with soft butter, stack with butter between. Refrigerate 30 min.

3. 3

   Laminate

   Working with one portion, roll into a very thin rectangle (30×20cm). Spread a thin layer of soft butter over the surface. Fold in thirds (like a letter). Rotate 90° and roll thin again. Fold in thirds again. Flatten gently into a disc.

   The more butter layers, the flakier the result. Cold butter is easier to work with.

4. 4

   Pan-fry

   Heat a dry frying pan over medium heat. Cook malawach 3–4 min per side until deep golden and crispy, with the layers visibly separating at the edges.

5. 5

   Serve

   Serve immediately with grated tomato (seasoned with salt), zhug alongside, and honey for drizzling over.

Variations

• •

  Jachnun: a slow-baked overnight Yemeni bread using the same laminated dough

• •

  Fill with cheese before the final fold for a stuffed version

• •

  Serve with labneh instead of grated tomato for a creamier accompaniment

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Uncooked, laminated malawach discs freeze very well between layers of parchment. Cook from frozen — add 2 extra minutes per side.

Frequently Asked Questions