Entree: Israel – Israeli Street Food – מלאווח ➤ Malawach (A flaky, pan-fried Yemenite layered flatbread traditionally served with eggs, grated tomato and condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 tsp (5 g) fine salt
- 1 tsp (4 g) granulated sugar
- 3 tbsp (45 ml) vegetable oil, for dough
- 6 tbsp (85 g) unsalted butter or ghee, softened for laminating
- 2 tbsp (30 ml) vegetable oil, for frying, plus more as needed
- 4 large eggs, hard‑boiled (approx. 200 g)
- 2 Roma tomatoes, grated (approx. 200 g)
- 1 tbsp (15 ml) olive oil (for tomato relish)
- 1/4 tsp (1.5 g) salt (for tomato relish)
- 2 tbsp (42 g) honey, for serving (optional)
- Zhug or hot pepper sauce, to taste (optional)

Instructions

1. In a large bowl combine flour, salt, and sugar. Stir in warm water and 3 tbsp (45 ml) vegetable oil until a rough dough forms.
2. Knead on a lightly oiled surface 6–8 minutes until smooth and elastic. Cover with plastic wrap and rest 30 minutes.
3. Divide dough into 8 equal balls. Coat each ball lightly with oil, cover, and let rest 20–30 minutes to relax.
4. Working one ball at a time on a well‑oiled surface, press and stretch each ball into a very thin circle or rectangle (nearly translucent). Spread a thin layer of softened butter or ghee across the surface, then loosely fold or roll the dough into a coil and flatten gently into a round pancake about 6–8 inches (15–20 cm) across. Repeat with remaining balls.
5. Heat a large skillet or griddle over medium heat and add about 1 tbsp (15 ml) oil. Fry each flattened pancake 2–3 minutes per side until golden, crisp at the edges and cooked through, adding more oil between batches as needed. Adjust heat so exterior browns without burning.
6. While frying, prepare the tomato relish: squeeze excess liquid from grated tomatoes into a bowl, toss with 1 tbsp (15 ml) olive oil and 1/4 tsp (1.5 g) salt.
7. Warm or halve the hard‑boiled eggs. Stack malawach on a plate, tearing or folding to serve. Accompany with grated tomato relish, hard‑boiled eggs, zhug or honey as preferred.
8. Serve immediately while the malawach is hot and flaky. Leftovers can be reheated in a hot skillet with a little butter or oil to refresh crispness.