Can I make malawach dough ahead?

Yes. After the second knead and rest (step 2), divide and oil the dough balls, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature before stretching.

Why is the dough so sticky to stretch?

The 3–4 hour rest (step 3) hydrates the gluten, making stretching easier. If still too sticky, dust lightly with flour or work over parchment. Stretch slowly and lift from the edges.

How thin should the dough circle be before folding?

Stretch it to a 15-inch circle so thin you can almost see the countertop through it. This creates the paper-thin, crispy layers when pan-fried.

Can I freeze unbaked malawach?

Yes. After folding into squares (end of step 5), freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. No thaw needed; roll out frozen and fry.

What's the best way to reheat malawach?

Warm in a dry nonstick pan over medium heat for 1–2 minutes per side until heated through and crispy again.

Yemenite Malawach (Layered Flatbread)

Name: Yemenite Malawach (Layered Flatbread)
Cook time: 40 min
Total time: 9 h 10 min
Yield: 10 servings
Ingredients: 2 lb all-purpose flour; 5 Tbsp light brown sugar; 3½ tsp kosher salt; 2¼-2½ cups lukewarm water; ¼ cup vegetable or corn oil; 8 Tbsp melted butter, clarified butter (ghee) or more oil; 3 Tbsp butter, for frying; spicy tomato salsa, to serve

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Instructions

1
Put flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook and mix a little with a spoon. Turn the mixer on medium-low and add 2¼ cups water, then knead for 5 minutes. If It seems too dry, add 1 Tbsp water at a time, until the dough is soft.
2
Remove bowl from mixer, cover bowl with plastic wrap and let rest for 1 hour. After 1 hour, knead again for 5 minutes. Let the dough rest again for another hour, covered with plastic wrap.
3
Put ¼ cup oil in a small bowl. Divide the dough into two, roll each half to a 2-inch-thick log and cut into five equal pieces (for a total of 10 pieces.) Roll each piece into a ball, dip in the oil to cover, and let rest on a rimmed baking sheet. Cover dough balls tightly with plastic wrap and let rest for 3-4 hours. Resting will make stretching the dough easier.
4
Use a rolling pin to roll the first ball into about a 10-inch circle. Using your hands, stretch the dough further into a very thin 15-inch circle. Do it slowly by lifting the sides of the dough and stretching again and again until you can almost see the countertop through the dough.
5
Using your hand or a pastry brush, spread about 2 tsp of the butter all over the dough. Fold the left third of the circle inside, and then fold the right third on top, like an envelope, to make a long rectangle. Fold the bottom quarter up and the top quarter down, and then fold them on top of each other into a small square. Put back on the baking sheet. Repeat with the rest of the dough. Cover with plastic wrap and let rest for another 3 hours. (You can also let dough rest in the fridge overnight, but take it out of the fridge at least two hours before you are ready to continue.)
6
Use a rolling pin to gently roll each square into a thin 9-inch round. Pile the rolled malawach on a plate, separating them with parchment paper or plastic wrap.
7
Put a large nonstick pan over medium heat. Add ½ Tbsp butter and fry malawach, one at a time, until golden brown on both sides, about 4 minutes total. Don’t let the malawach brown too quickly, if it does just reduce the heat. Repeat with the rest of the malawach.
8
Serve hot with a side of spicy tomato salsa.