| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 28g | 9g | 54g |
| sugars | fibre | protein | salt |
| 1g | 2g | 7g | 0.8g |
About Malawach
There’s something truly captivating about the globe-trotting journey of bread—it’s a staple of countless cultures, each adding their unique spin on the simple combination of flour and water. Few breads embody this international voyage quite as touchingly as Malawach, a traditional bread from Yemeni, that has found a cherished place in the hearts and homes of many in East Africa, particularly Malawi. This flaky, buttery flatbread, with a texture akin to the Indian paratha or the Malawach’s Mediterranean cousin, the Greek phyllo, is as versatile as it is delicious.
The Magic of the Malawach
At first glance, the Malawach might seem simple, perhaps unassuming—but never underestimate the prowess of a well-baked, golden piece of bread. The magic in Malawach lies in its simplicity; made with just four key ingredients— all-purpose flour, water, salt, and margarine or butter. This simple blend of ingredients is transformed through the art of layering, creating that distinctive and delightful flaky texture. The final touch involves a shallow frying in vegetable oil, resulting in a warm, crisp exterior that breaks open to reveal tender, buttery layers.
Culinary Complements to Malawach
Like many other types of bread, Malawach serves as an incredibly versatile base, accompanying a range of dishes from breakfast to dinner. Whether you’re scooping up a savory Yemeni stew or spreading over sweet honey for a morning treat, Malawach stands up beautifully. It’s also commonly served alongside a tangy, tomato-based shakshuka, a popular Middle-Eastern egg dish—a combination that signifies comfort food to many around the globe. Want to enjoy it as a standalone snack? Try dipping it in Zhoug, a vibrant Yemeni cilantro sauce—it’s a match made in culinary heaven.
Incorporated into a range of culinary traditions and loved by many, Malawach is indeed an international bread star. The next time you reach for that same loaf of bread, why not take your taste buds on a journey and experience the unique texture and flavors of Malawach? You might just discover your new favorite treat.
What You’ll Need
- 4 cups of all-purpose flour
- 1 cup of water
- 2 teaspoons of salt
- 1 cup of margarine/butter
- 1/2 cup of vegetable oil for frying
Method
Step One
Combine the all-purpose flour and salt in a large mixing bowl. Stir until the ingredients are well combined.
Step Two
Gradually add the water to the flour mixture. Use your hands to mix the ingredients together until a dough forms. If the dough seems too dry, you may need to add a little more water. If it’s too sticky, add a bit more flour.
Step Three
Once the dough has come together, transfer it to a lightly floured surface. Knead the dough for about 5 minutes, until it becomes smooth and elastic.
Step Four
Divide the dough into small equal pieces, approximately the size of golf balls. Roll out each piece of dough as thin as possible without tearing it.
Step Five
Spread a thin layer of margarine/butter on each piece of dough. Then, fold the dough in on itself to form a tight spiral.
Step Six
Heat the vegetable oil in a large frying pan over medium heat. Carefully place the dough spirals in the hot oil. Cook each side until golden brown, about 2-3 minutes per side.
Step Seven
Once cooked, remove the Malawachs from the frying pan and place them on a paper towel to drain any excess oil. Serve warm.
