Homemade Malawach

Homemade Malawach

Malawach (in Hebrew “מלאווח”) is a layered pan-fried dough. The Israeli frozen product is very common, but at home you control the amount of fat and the flavor. Clarified butter gives a rich result; margarine is the familiar Israeli pareve (dairy-free) substitute.

Working time: 50 minutes · Resting and chilling: 2 hours · Frying: 25 minutes · Yield: 10 · Difficulty: medium

Fold, chill, and only then the pan

If the fat melts into the dough while rolling, the layers disappear. Work in a room that isn’t warm, chill after folding, and roll out to 4–5 mm thick only just before frying.

Ingredients (for 10 pieces)

• 750 grams white flour
• 12 grams baking powder
• 25 grams sugar
• 14 grams salt
• 440–470 ml water
• 220 grams soft clarified butter or margarine
• 2 tablespoons oil for the pans, as needed

Choosing ingredients and substitutes

Supermarket ghee is a convenient substitute for samneh. Regular butter is possible, but it adds water and browns faster. A heavy cast-iron or nonstick pan spreads heat well; there is no need to deep-fry.

Method

1. Knead. Knead the flour, baking powder, sugar, salt and 440 ml of water for 8–10 minutes. Cover and rest for 30 minutes.
2. Divide. Divide into 10 balls and rest another 20 minutes.
3. Layer. Open each ball into a thin sheet, spread 22 grams of fat, fold into an envelope and roll into a spiral.
4. Chill. Wrap and chill for at least an hour.
5. Roll out. Roll each spiral into a circle 4–5 mm thick.
6. Fry. Heat a pan over medium heat and grease it thinly. Fry 2–3 minutes on each side until golden and cooked through in the center. If it browns before the center is done, lower the heat.

Nutrition facts and calorie estimate

Toppings are not included. An egg and tomato add about 95 calories together.

Variations and tips

• Freeze unfried circles between sheets of paper for up to two months and fry straight from the freezer over slightly lower heat.
• Malawach that is too thick stays doughy; too thin loses the soft center.
• Don’t flatten it in the pan — pressing pushes out steam and glues the layers together.

Summary

Homemade malawach depends on relatively cold fat, rests and a pan at medium heat. A piece is about 470 calories. For a lighter, fermented version, see lahuh.