| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 6g | 1g | 38g |
| sugars | fibre | protein | salt |
| 4g | 2g | 5g | 0.6g |
About Gluten-Free Malawach
Take a moment to admire the flaky beauty of Gluten-Free Malawach, our featured bread for today. Made from a simple, yet nutrient-dense recipe, this bread is a veritable jewel from the crown of Malawian cuisine.
Unfolding the History
Our take on Gluten-Free Malawach is inspired by the traditional Yemeni dish, Malawach, which has quickly gained popularity not just in Yemen but around the globe. Most traditional bread recipes are high in gluten, however, this version contains no gluten whatsoever, which makes it perfect for people managing celiac disease and wheat allergies.
Bread as Versatile as You
Despite its simplicity, this bread is impressively versatile. You can enjoy it with a dab of butter and a sprinkle of sugar for breakfast, or serve it alongside meat or vegetables for lunch or dinner. Some popular choice to pair with this delicacy includes yogurt with parsley , shakshuka, or even, spinach and artichoke chicken.
Flavors that Satisfy
So what makes Gluten-Free Malawach so delectable? Perhaps the secret lies in the right combination of ingredients. The end result is a bread with a crispy exterior that peels back to reveal warm, soft, and fluffy layers within – an ideal companion for soaking up flavors from robust curries or surprises at a brunch.
Moreover, this marvelous bread is surprisingly simple to prepare, requiring relatively common ingredients. The pleasure of breaking freshly baked bread at your dining table is an experience not to be missed.
What You’ll Need
- 3 cups gluten-free flour
- 1 teaspoon xanthan gum (if not included in your flour blend)
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 1 packet (or 2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (110-115 degrees Fahrenheit)
- 1/4 cup vegetable oil
- Additional oil for brushing
Method
Step One
Combine 3 cups of gluten-free flour, 1 teaspoon xanthan gum (if not included in your flour blend), 1 1/2 teaspoons salt, and 2 tablespoons sugar in a large mixing bowl. Make sure to mix these dry ingredients well.
Step Two
In a small bowl, combine 1 packet (or 2 1/4 teaspoons) of active dry yeast with 1 1/4 cups of warm water (110-115 degrees Fahrenheit). Let this mixture sit for 5 minutes to allow the yeast to activate. You’ll know it’s activated when it starts to foam on the top.
Step Three
Slowly add the yeast mixture to your dry ingredients, stirring continuously to ensure it combines evenly. Then add in 1/4 cup of vegetable oil, continuing to mix until a sticky dough forms. If the dough is too dry, add a little more warm water. If it’s too wet, add a little more gluten-free flour.
Step Four
Turn the dough out onto a floured surface and knead it for a few minutes until it is smooth. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in volume. This usually takes about 1 to 2 hours.
Step Five
Once the dough has risen, divide it into 8 equal pieces. Roll each piece out into a thin circle. Brush each circle with a little oil, then fold it in half to make a semi-circle. Brush the top of the semi-circle with more oil, then fold it again to create a triangle. Repeat this process with all the pieces of dough.
Step Six
Heat a non-stick skillet over medium heat. Add a little oil to the skillet, then gently place a folded dough triangle in the skillet. Cook until it’s golden brown and crispy on both sides. Repeat with the rest of the dough triangles.
Step Seven
Once cooked, serve your Gluten-Free Malawach warm. Enjoy experimenting with various dips and toppings!
