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Authentic Israeli Malawach: Flaky and Flavorful - Israeli recipe
Malawach, a beloved staple of Israeli cuisine, is a flaky, round bread that traces its roots to the Jewish communities of Yemen. This versatile pastry is renowned for its crispy exterior and soft, chewy layers, making it an irresistible treat for any meal. Typically served with a side of fresh grated tomato and a hard-boiled egg, Malawach can be enjoyed for breakfast, lunch, or even a light dinner. It shares similarities with other dough-based delights like Bourekas and Jachnun, each offering a unique take on the art of laminated doughs. Whether you're hosting a brunch or seeking a comforting snack, Malawach brings a taste of Israel to your table.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour plus extra for dusting
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup warm water about 110°F
  • 1/4 cup vegetable oil
  • 1/2 cup unsalted butter or margarine, melted
  • 1 unit egg hard-boiled, for serving
  • 1 unit tomato grated, for serving

Method
 

  1. In a large mixing bowl, combine the flour, kosher salt, and sugar.
  2. Gradually add the warm water and vegetable oil, mixing until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  4. Divide the dough into 4 equal portions, roll each into a ball, and let rest for 15 minutes.
  5. Roll each dough ball into a thin circle, about 10 inches in diameter.
  6. Brush each circle generously with melted butter or margarine.
  7. Fold the dough in half, then in half again to form a layered triangle.
  8. Roll the triangle back into a ball and let it rest for another 10 minutes.
  9. Roll each ball into a circle once more and heat a non-stick skillet over medium heat.
  10. Cook each Malawach on the skillet for 3-4 minutes per side, until golden brown and crispy.
  11. Serve hot with grated tomato and hard-boiled egg on the side.

Notes

For a vegan version, use margarine instead of butter and omit the egg. Malawach can be frozen after rolling; thaw before cooking.