Malawach is traditionally served with hard-boiled egg, grated tomato, and zhug, though it can be served with eggs any style and chopped salad as well.
Ingredients for Malawach
- 2.2 lbs (1 kilogram) flour
- 2 teaspoons (10 grams) baking powder
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 7 oz (200 grams) butter softened
- 1.75 oz (50 grams) vegetable oil or melted butter for rolling out
Prepare the dough:
1. Place all the ingredients except the butter for rolling out in a mixer bowl fitted with the dough hook attachment and knead on low speed for 2 minutes. Add 2 cups of lukewarm water and knead for another 10 minutes.
2. Roll out the dough on a greased work surface as thin as you can go. Fold the dough in half and roll out again in the same way. Repeat the rolling out and folding in the opposite direction (lengthwise if you folded horizontally) - and one final and last time on the initial side. Wrap the dough in plastic wrap and leave to rest in the refrigerator for an hour.
3. Roll out the dough to a thickness of 1 cm and brush with half the amount of butter for brushing. Fold in 2 and roll out again to a thickness of 1 cm. Brush with the rest of the butter, fold again and roll out to a thickness of 1 cm. Wrap again in plastic wrap and leave to rest for an hour in the refrigerator.
Roll out and fry:
4. Roll out the dough into circles with a diameter of 7"-8" (18-20 cm). The circles should be about 5 mm thick. If not frying immediately, separate the leaves with plastic wrap, wrap and put in the freezer.
5. Lightly grease a non-stick pan. Fry for 2 minutes on each side and serve immediately.