MalawahLayered Skillet Flatbread
A Yemeni layered flatbread made by folding oiled dough and cooking it on a hot skillet until browned and flaky.
Prep
40m
Cook
20m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 500gAll-Purpose Flour
- 260mlWater (lukewarm)
- 8gSalt
Layering
- 40mlVegetable Oil
Frying
- 80gGhee
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt, then add the lukewarm water and knead until smooth and elastic.
- 02
Cover the dough and let it rest until relaxed and easy to roll.
- 03
Divide the dough into portions and roll each one into a very thin sheet. Brush with the vegetable oil, fold into a square or coil, and rest briefly.
- 04
Flatten each folded piece gently into a round.
- 05
Heat a little ghee in a skillet over medium heat and cook each flatbread until golden and crisp in patches on both sides.
- 06
Serve warm while the layers are still tender and flaky.
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