Yemeni Malawah Bread or Malawah or Yemeni Skillet Bread is layered and folded with butter before cooking. In the restaurant, they serve Malawah as a huge bread, baking it in the traditional oven or tannur as referred to in the Yemeni Cuisine.
In the BM # 44 international ABC Cooking we are on making Y. I selected to do Yemeni Skillet Bread. Malawach or Malawah is a fried staple bread of Yemenite Jews. Finally, when I was searching for a possible kid-friendly or dessert that could be made for Yemeni, I came across this bread.
Similarly to this Malawach bread is our Parotta made in Tamil Nadu. It has thin layers brushed with fat or oil and cooked in a frying pan. Traditionally you can serve Malawah with a tomato dip, hard-boiled eggs, and skhug. Or with honey. I preferred serving it with Indian Paneer curry. I made this Yemeni Malawah Bread for Y as one of the first countries. There was no need as well, as Konda enjoyed this flatbread.
PIN This for Later!
As I said making this is very much similar to the way we make parotta, though this involves using black seeds on top. I wanted to make sure I got the right way in making it, so though I landed on the website that gave instructions to make this, I checked the video which explained it much clearer.
I should have done my research much better, as I read later that this bread is served with skhug, which sounded so much like the coriander, chili chutney we would be making and I knew it would have tasted so good. Anyway, I have bookmarked a couple of interesting versions of this condiment, so will be repeating it again.
Meanwhile, just enjoy this flatbread and serve with a dip of your choice.
Step By Step Pictures for making Yemeni Malawah Bread
Yemeni Malawah Bread or Malawah
- 2 cups All-Purpose Flour
- Salt to taste
- 3 to 4 tbsp Butter melted
- Water to knead
- 1 tsp Black Seeds/ Kalonji for topping
- In a bowl, take the flour, salt and slowly add water to knead to a soft pliable dough. Keep kneading for about 15 mins. Keep it aside covered with a wet muslin cloth for about 30 mins.
- When you are ready to make the bread, dust the board well with flour, Divide the dough into equal balls. Roll each dough into thin sheets. Brush the top with melted butter, then from each side, fold inwards to the center to form an envelope, with ends meeting in the center.
- Keep repeating with making the pleats, folding in with butter brushed on top, until you are left with a single layer of dough that has many layers of butter brushed in between.
- Cover with the towel and rest again for another thirty minutes. Dust and roll out into discs, top with black seeds. Heat a tawa, grease it with oil.
- Place the rolled out discs on hot tawa and cook on both sides for two to three minutes, or until bottoms are browned.
- Once done, remove and serve hot with dips or gravies of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44