| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| 2 cups All Purpose Flour | 1 package (0.25 oz) Active Dry Yeast |
| 1 cup Warm Water | 1/2 teaspoon Salt |
| 1 tablespoon Olive Oil | 1/2 teaspoon Sugar |
| kcal | fat | saturates | carbs |
| 228 | 4g | 0.6g | 40.3g |
| sugars | fibre | protein | salt |
| 0.2g | 1.4g | 6.3g | 0.2g |
About Malooga
Welcome to our dive into a world of flavorsome adventures, where today, we bring you the delights of Malooga. A savory flatbread that hails from Yemen, Malooga is a staple in its native land, cherished for its simplicity, texture, and adaptability. Made with common kitchen ingredients, it makes for a compelling addition to your baking repertoire.
Embedded in Yemeni culture and daily meals, originating from the Middle Eastern flatbread family, 
Malooga shares similarities with many other types of flatbreads like pita, naan or tandoori roti. Its versatility makes it a staple alongside soups, spreads, grilled meats, vegetables, or even sweet delicacies, conforming flawlessly to any meal of the day.
The Making of Malooga
Malooga’s genuine allure lies in the simplicity of its making. Using all-purpose flour as its backbone, the bread also calls for active dry yeast to bring about the perfect puffiness. The yeast, mingled with a mixture of warm water, sugar, and salt, triggers the leavening process which gives Malooga its distinct texture. A smattering of olive oil is added for an enticing richness and soft texture.
No fancy kitchen gadgetry or professional baking skills are required as most of the process relies on time and warmth. The dough goes through a decent rise, resulting in the spongy, pliable texture that makes Malooga irresistible. A good, hot pan is your primary tool to attain the characteristic speckles on the surface of the final product.
Plethora of Pairings
One of Malooga’s greatest appeals is its congeniality with a broad range of dishes. Use it as a utensil to swipe up Yemeni lamb stew, or fold it around some grilled vegetables for a quick snack. A thin spread of hummus or baba ganoush brings out a delectable Mediterranean touch. Not just savory, Malooga works wonders with sweet notes too. Drizzle it with some honey or spread some fig jam to turn it into a satisfying, sweet treat.
In case you are already an aficionado of Middle Eastern cuisine, or a gourmet beginner looking for an easy yet rewarding adventure, Malooga guarantees you a marvelously diverse journey from your own kitchen. Embark on this intriguing culinary trip and allow your senses to be taken over by the delightful simplicity and versatility of Malooga.
What You’ll Need
- 2 cups All Purpose Flour
- 1 package (0.25 oz) Active Dry Yeast
- 1 cup Warm Water
- 1/2 teaspoon Salt
- 1 tablespoon Olive Oil
- 1/2 teaspoon Sugar
Method
Step One
In a large bowl, combine the 2 cups of all-purpose flour with the 1/2 teaspoon of salt. Make a well in the center of the mixture.
Step Two
In a separate bowl, mix the package of active dry yeast with 1/2 teaspoon of sugar. Pour in 1 cup of warm water and let it sit for about 5 minutes until it’s frothy and bubbles have formed on the surface.
Step Three
Pour the yeast mixture into the well you made in the flour. Mix it well until a soft dough starts to form. If necessary, add additional warm water or flour to reach the desired dough consistency.
Step Four
Flour your work surface and knead the dough for about 5-10 minutes until it’s smooth and elastic.
Step Five
Place the dough in a greased bowl and cover it with a damp cloth. Put the bowl in a warm area and let the dough rise for about 1.5 – 2 hours, or until it has doubled in size.
Step Six
After the dough has risen, punch it down to release the air. Knead it for another minute or two, then divide it into equal portions.
Step Seven
Take each portion and roll it into a ball, then flatten it into a disc about 1/2 inch thick.
Step Eight
Heat up a skillet with 1 tablespoon of olive oil over medium heat. Cook each disc for about 2-3 minutes on each side or until golden brown.
Step Nine
Remove the Malooga from the skillet and let it cool on a wire rack. Serve warm and enjoy!
