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Malawah
Yemeni skillet bread
4 C flour
1-1/4 C water
1 tsp. salt
1/3 C butter or margarine, melted
In a bowl, mix together flour, water, and salt. Knead until smooth, about fifteen minutes. Add more flour if dough is too sticky. Cut the dough into two equal portions. Cover with a towel and allow to rest for about twenty to thirty minutes. Roll each dough portion into thin sheets. Brush both sides with the melted butter or margarine. Fold dough into envelope shapes with the ends meeting in the center. Repeat process until there are two layers of folds. Cover with a towel and allow to rest for another twenty to thirty minutes. Cut each portion of dough into ten parts (more or less depending on bulk). Add the butter or margarine to a large skillet over medium heat. Cook dough for two to three minutes, or until bottoms are browned. Turn over to brown other sides.
Suggestions: Malawah is traditionally served with hard-boiled eggs, honey, sour cream, tomato dip or Zhoug (herb and chile pepper relish, much like pesto in consistency).
*Malawah image (C) Ayala Sender (2007). Used under the Creative Commons Attribution 2.0 Generic license whereby copyright holder has released the image to public domain be to shared or remixed (adapted, copied, distributed & transmitted) with attribution.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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