Ingredients
Scale
- 2 lb all-purpose flour
- 5 Tbsp light brown sugar
- 3 ½ tsp kosher salt
- 2 ¼–2 ½ 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
- Serve hot with a side of spicy tomato salsa.
- Prep Time: 30 minutes + 8 hours resting time
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian