Recipe Background
Homemade Malawah: flaky, buttery, and perfect for a heartfelt reunion.
The first time I tasted homemade malawah was during a cozy trip to visit my dear friend Sara. On a particularly chilly evening, we spent hours catching up by the fire, reminiscing about our college days. I noticed a familiar aroma wafting from the kitchen. It reminded me of buttery layers and warm gatherings. When I peeked into the kitchen, Sara was rolling out the smooth, soft dough we had tossed around in our younger days.
That evening, as we shared stories, I learned the beauty of patience with dough. Letting it rest was not just a step; it was an art, a pause that allowed flavors to mingle and deepen. By the time we slathered the rounds with buttery goodness and a sprinkle of sea salt, the anticipation was palpable. Sara taught me a handy trick: if the dough resists cooperation, a brief rest under plastic wrap brings it right back to obedience.
When we finally sat down to feast on the golden rounds, the crispy, blistered edges mirrored our laughter-filled memories. Rolling them one last time before cooking had created layers that were a revelation. Sara’s gentle reminder to keep the skillet hot enough to blister was important. These small tips made the malawah a dish not just to taste, but to experience. I've often returned to this recipe, cherishing how it connects past and present, one flaky bite at a time.
Ingredients
- 3 cups all-purpose flour plus more for surface
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter melted, plus more for brushing, at room temperature
- 3/4 cup water
- flaky sea salt to taste
- olive oil to taste
Directions
- Whisk the 3 cups of flour and the kosher salt together in a large bowl.
- Add in the melted butter, mixing well.
- Gradually mix in the 3/4 cup of water.
- Lightly flour a work surface.
- On the prepared work surface, knead the dough until it is very soft and shiny, about 5 minutes.
- Wrap the dough in plastic wrap.
- Let the dough rest in a warm spot for at least 4 hours.
- Divide the dough into 10 pieces.
- Roll each dough piece into a ball, using your palm.
- Place the balls onto a baking sheet and cover them with plastic wrap.
- Let the dough balls rest for 15 minutes.
- One at a time, roll the balls out onto an un-floured surface with a rolling pin into thin ovals or rounds, about 9 inches across. If the dough bounces back, cover it in plastic and let it rest for a couple more minutes.
- Brush the tops of the rounds with the room temperature melted butter.
- Sprinkle the rounds with the sea salt.
- Roll each round up onto itself to form a long thin rope, then wind each rope around itself in order to create a tight coil.
- One coil at a time, roll out each coil onto an un-floured surface forming 10-inch rounds, no bigger than 1/8 inches thick. Stack as you go, separating each round with sheets of parchment paper brushed with the olive oil.
- Heat a large skillet or cast-iron griddle over medium-high heat.
- One at a time, brush both sides of the dough with the room-temperature melted butter and cook until cooked through and slightly blistered, about 2 minutes.
- Move the bread to a wire rack and sprinkle it with the sea salt.
- Serve warm.
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