Grocery · 32 oz
Malawach Flatbread
What it is
Malawach is a traditional, flaky, layered flatbread originating from Yemen. It is made from a dough that is repeatedly rolled, buttered, and folded to create many thin layers. When cooked, these layers separate and puff up, resulting in a rich, buttery texture. It is often served as a base for other dishes or enjoyed on its own.
How people cook with it
This versatile bread can be served at any meal, from breakfast to dinner. It pairs well with both sweet and savory toppings.
- Breakfast with eggs and honey
- Side for stews
- Base for shakshuka
- Snack with cheese
To prepare malawach, heat a skillet or griddle over medium heat. You can add a small amount of butter or oil to the pan, though it is often cooked dry due to the butter within the layers. Place a piece of malawach in the hot pan and cook for a few minutes on each side until it is golden brown and puffed. The layers will separate and become crispy. You can press down gently with a spatula to ensure even cooking and crispiness.
How it differs from similar foods
Unlike a simple pita or tortilla, malawach is characterized by its distinct, flaky layers. This layering process, achieved through repeated rolling and folding, gives it a richer, more buttery mouthfeel and a crispier texture when cooked compared to flatter, denser breads.
Who it is for
Home cooks looking for a unique and satisfying bread to complement a variety of meals.
How to keep the rest
Once opened, store any remaining malawach in an airtight container or wrap tightly in plastic wrap. Refrigerate to maintain freshness for up to a week. For longer storage, malawach can be frozen, ensuring it is well-wrapped to prevent freezer burn.