Baking
Recipe for Crispy and Layered Homemade Malawach
Intermediateshared by המטבח של Nibblore
Homemade malawach with crispy edges, a soft interior, and buttery layers that separate during frying. Folding the dough into envelopes and a good rest in the refrigerator create the characteristic texture without special equipment. Serve hot for breakfast or dinner with crushed tomatoes, eggs, and schug. • If the dough contracts during stretching, let it rest for 10 minutes and continue; resting is better than strong pulling that will tear it. • The butter should be soft enough to spread but not liquid. Melted butter will be absorbed by the dough and create fewer layers. • Keep the envelopes you're not working with in the refrigerator, especially in a warm kitchen, so the butter doesn't run. • Regulate the heat during frying: the malawach should brown gradually for 4-6 minutes, not char before the center is cooked. • For a parve and vegan version, you can substitute the butter with the same amount of high-quality baking margarine and serve without eggs. • You can replace up to 100g of the white flour with whole wheat flour and add 10-20ml of water as needed; the result will be slightly less delicate. • Instead of schug, you can serve with chopped hot pepper or another hot sauce to taste. Store fried malawach in an airtight container in the refrigerator for up to 3 days and reheat in a dry pan over medium heat for 2-3 minutes per side. To freeze, separate unfried envelopes with parchment paper and store in an airtight bag for up to two months; thaw overnight in the refrigerator, flatten, and fry as usual. Do not refreeze after thawing.
Ingredients
- 500 gwhite flour, plus a little for dusting
- 1 tbspsugar
- 1 ½ tspfine salt
- 300 mllukewarm water
- 1 tbspneutral oil
- 180 gvery soft butter, but not melted
- 2 tbspneutral oil for greasing and frying
- 4ripe tomatoes, for serving
- 4hard-boiled eggs, peeled and halved, for serving
- 4 tbspschug, for serving to taste
Instructions
- 1In a large bowl, mix flour, sugar, and salt. Add the water and 1 tablespoon of oil, and mix until no dry flour remains. Knead by hand for 8-10 minutes, until a smooth, elastic, and slightly sticky dough is formed; if it's dry and hard, add water one teaspoon at a time.
- 2Lightly oil the dough, cover, and let rest at room temperature for 30 minutes. Divide into 8 equal balls, about 100g each, place on an oiled tray, coat with a little oil, and cover. Let the balls rest for another 30 minutes so the dough softens and stretches without tearing.
- 3Spread a little oil on a smooth work surface. Flatten a dough ball with your hands, then gradually stretch it into a very thin sheet about 45x35 cm; a few small tears at the edges are allowed. Spread 22-23 grams of soft butter in a thin, even layer over the entire sheet.
- 4Fold the right third of the sheet to the center and the left third over it to create a narrow rectangle. Fold the top third down and the bottom third over it, creating a square envelope. Repeat with the remaining dough balls.
- 5Arrange the envelopes on a tray lined with baking paper, seam side down. Cover well and refrigerate for at least 4 hours and up to 24 hours; the resting time chills the butter and relaxes the dough, which is essential for layer formation.
- 6Take out one envelope at a time. On a lightly oiled surface, gently flatten with your palms into a circle 4-5mm thick and 20-22cm in diameter. Do not roll forcefully, so as not to merge the layers.
- 7Heat a heavy 24-26cm pan over medium heat for 3 minutes, then spread a very thin layer of the remaining oil in it. Place one malawach, cover, and fry for 2-3 minutes, until the bottom is golden and speckled with brown and the top begins to puff up.
- 8Flip, reduce to medium-low heat, and fry uncovered for another 2-3 minutes, until the other side is golden and the center is cooked and not doughy. Repeat with the remaining malawach, wipe burnt butter from the pan, and add a little oil as needed.
- 9Grate the tomatoes on a coarse grater, discard the skins, and divide into small bowls. Serve each malawach immediately, hot and crispy, with crushed tomato, half a hard-boiled egg, and schug to taste.