Malawach (Yemenite Flaky Fried Bread)

Method

1. 1

   Knead the flour, water and salt into a smooth, soft dough; cover and rest 20 minutes.

2. 2

   Divide into 6 balls, then roll each one out as thin as you can manage on an oiled surface.

   💡 Thin here means almost see-through — stretch it further with oiled hands if the pin stalls.

3. 3

   Brush each sheet generously with oil, then roll it into a tight coil and let it rest again, 15 minutes.

   💡 This rest relaxes the gluten so the coil doesn't spring back when you flatten it.

4. 4

   Flatten each coil with your palm, then roll gently into a round bread, keeping the coiled layers intact.

5. 5

   Meanwhile blitz the chilies, cilantro, garlic and cardamom with a splash of oil into a rough, spicy paste for the schug.

6. 6

   Fry each malawach in a dry, well-oiled pan over medium heat until blistered and deep golden on both sides, 3-4 minutes per side.

7. 7

   Serve hot, torn into pieces, with grated tomato, halved boiled eggs and the schug alongside.