Malawach Flaky Bread Recipe

Combine dry ingredients

In a large bowl whisk together 4 cups all-purpose flour, 1/4 cup fine semolina (if using), 1 teaspoon instant yeast, 1 teaspoon sugar and 1 1/2 teaspoons fine sea salt until evenly distributed.

Mix wet ingredients

In a separate measuring cup or small bowl combine 1 1/2 cups warm water, 1/2 cup warm whole milk, 1 large egg, and 2 tablespoons vegetable oil. Whisk briefly to combine.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hand, stir until a rough shaggy dough forms. If the dough feels too dry, add up to 2 tablespoons more warm water; if too sticky, dust with up to 2 tablespoons flour.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rest

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm place for 45–60 minutes until noticeably puffed (not doubled).

Make the laminating fat

While the dough rests, warm 6 tablespoons unsalted butter gently until melted. Combine the melted butter with 6 tablespoons neutral vegetable oil and 1/4 teaspoon fine salt in a bowl and whisk until homogeneous. Let it cool to just-warm (not solid) so it is spreadable but not hot.

Divide dough

After the first rest, punch the dough gently to deflate and turn out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 90–100 g / 3.2–3.5 oz each). Keep pieces covered with a damp towel to prevent drying.

Roll and fat

Working with one piece at a time, using a rolling pin roll the dough into a very thin rectangle or circle about 9–10 inches (23–25 cm) across. Brush or thinly spread a liberal layer (about 1 tablespoon) of the butter-oil mixture over the entire surface of the rolled piece.

Fold and coil

Starting from one short edge, roll the sheet tightly into a long cylinder (like a Swiss roll). Coil the cylinder into a tight snail/spiral shape, tucking the end under. Repeat with remaining pieces. Cover the coiled balls with a damp towel and rest for 20–30 minutes to relax.

Final roll out

After resting, gently press one coil with your palm to flatten slightly, then roll it out into a thin circle about 7–8 inches (18–20 cm) across. The rolling should be gentle so the internal layers remain laminated. Repeat with remaining coils.

Heat skillet

Place a heavy cast-iron or nonstick skillet over medium heat and add about 1/2 tablespoon of neutral oil or ghee. Swirl to coat. The skillet should be hot but not smoking; you want steady medium heat to cook the Malawach evenly without burning layers.

Fry the Malawach

Place one rolled Malawach in the skillet. Cook 2 to 3 minutes on the first side, pressing gently with a spatula so it makes good contact and the layers spread slightly. You should see golden brown spots forming and thin, crisp edges. Flip and cook 1.5 to 2 minutes on the second side until the surface is blistered and golden and the interior layers feel cooked and slightly chewy. Adjust heat between medium and medium-low as needed to avoid burning while allowing layers to crisp.

Drain and keep warm

Transfer cooked Malawach to a plate lined with paper towel to absorb excess oil. If cooking several, keep finished pieces warm in a low oven (200°F / 95°C) on a baking sheet in a single layer, loosely tented with foil.

Serve

Serve warm. Traditionally enjoy with hard-boiled eggs, zhug (hot herb sauce), grated tomato and a sprinkle of salt, or honey for a sweet variation. Tear to reveal flaky laminated layers and eat immediately.