page_title: Malawach
section_title: Preparation
hierarchical_section_title: Malawach / Preparation
caption_attribution_description: English: Malawach dough.
context_page_description: Malawach, is a flatbread that is traditional in Yemenite Jewish cuisine in Israel. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. Sometimes it is served with honey.
context_section_description: Malawach was traditionally prepared at home by the women in the Yemenite Jewish community, and is made out of a laminated dough similar to puff pastry that has been enriched with either butter, Clarified butter, or margarine if pareve; creating a very flaky consistency with many layers, similar to a croissant. The dough is divided into balls, and is rolled out and then commonly placed between wax paper and placed in the freezer. It is then fried in a small amount of oil from a frozen state, as if it is fried fresh the butter or other fat will seep out of the dough, making it harder to work with and not flaky. Freezing the dough helps the butter or other fat remain in solid form once the malawach comes into contact with the hot oil, causing the creation of its signature flaky layers, and causing the bread to rise somewhat. Malawach is typically fried as one large flatbread, though sometimes it is fried in smaller pieces. It is served hot, traditionally with zhoug, resek, and beitzah (hardboiled egg), although a variety of other pairings and dips are now popular as well such as honey, jam, labneh, shakshouka, baba ghanoush, matbucha, and muhammara, among others.
caption: Malawach dough that has been rolled in out, spread with butter and formed into a coil.
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