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    Home » Flatbreads, Quick Breads and Yeasted Breads » Malawah | Yemeni Skillet Bread ~ Y for Yemen

    Malawah | Yemeni Skillet Bread ~ Y for Yemen

    Published: Sep 28, 2014 · Modified: Oct 25, 2020 by Srivalli · 15 Comments

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    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.

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    Yemeni Malawah Bread

    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

    How to make Malawah Bread 1
    How to make Malawah Bread 2
    How to make Malawah Bread 3

    How to make Malawah Bread 5

    Recipe

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    Yemeni Malawah Bread or Malawah

    Yemeni Malawah Bread or Malawah or Yemeni Skillet Bread is layered and folded with butter before cooking. Malawah are served as a huge bread and baked in a traditional tannur in the Yemeni Cuisine.
    Course Dinner
    Cuisine Yemen
    Keyword Flaky Dishes
    By Cook Method Stovetop
    Occasion Weekend Special
    By Diet Kid Friendly
    Dish Type International Flatbread
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Resting Time 1 hour hour
    Total Time 1 hour hour 40 minutes minutes
    Servings 6 numbers
    Author Srivalli

    Ingredients

    • 2 cups All-Purpose Flour
    • Salt to taste
    • 3 to 4 tbsp Butter melted
    • Water to knead
    • 1 tsp Black Seeds/ Kalonji for topping

    Instructions

    • 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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    Yemeni Skillet Bread

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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    Reader Interactions

    Comments

    1. Usha says

      September 28, 2014 at 6:35 pm

      Yemen has some nice breads and I was tempted to bake all of the. Skillet bread came out good and I think I will like it with skhug.

      Reply
    2. vaishali sabnani says

      September 28, 2014 at 7:06 pm

      The month has flown away..can't believe we are right at the end of this marathon.
      I like this yemeni bread..what are the black seeds..sesame? Or nigella? and while cooking you just have to make it like a chapati..rt? No frying or applying butter?

      Reply
    3. Varadas Kitchen says

      September 28, 2014 at 7:20 pm

      I like the process of shaping the bread. It is very interesting. The end result looks lovely.

      Reply
    4. Priya Suresh says

      September 29, 2014 at 6:50 am

      Shaping of this bread is seriously very interesting, that skillet bread came out simply fabulous Valli.

      Reply
    5. Suma Gandlur says

      September 29, 2014 at 1:53 pm

      The bread looks like a fabulous choice. I am going to tackle some of these breads from around the globe later. 🙂

      Reply
    6. Harini-Jaya R says

      September 30, 2014 at 2:20 pm

      Lovely bread, Valli. The way to shape it sounds very interesting.

      Reply
    7. Pavani N says

      September 30, 2014 at 6:15 pm

      That bread looks flaky and delicious.

      Reply
    8. The Pumpkin Farm says

      October 04, 2014 at 4:22 pm

      most of us made breads and all different varieties, this needs more exploration i mean the country, yours looks lovely

      Reply
    9. Gayathri Kumar says

      October 08, 2014 at 6:43 am

      I had this book marked for this BM but when I changed my theme, I had to do something else. Malwah looks so inviting with the gravy..

      Reply
    10. Padmajha PJ says

      October 09, 2014 at 12:44 pm

      I came across this one while searching for recipes from this country but chose another one.Nice way to shape this bread. Looks very nice Srivalli...

      Reply
    11. Archana Potdar says

      October 19, 2014 at 12:19 pm

      WOw Valli I will be happy to sample this anyday. Only I dont think I will be able to make it ever. I sounds too complicated. Remember I cannot roll chapatis.

      Reply
    12. Manjula Bharath says

      October 29, 2014 at 2:45 am

      wow I have it bookmarked , your malawah have come out delicious 🙂

      Reply
    13. Chef Mireille says

      October 30, 2014 at 3:30 am

      I thought of making this but when I checked the video it looked so complicated wasn't sure I could tackle it. You did an excellent job.

      Reply
    14. Priya Srinivasan says

      November 24, 2014 at 10:06 am

      So beautifully done valli, that chuntey skhug sounds good too !!!

      Reply
    15. Sapana Behl says

      December 08, 2014 at 10:00 am

      Very well made bread , must have tasted awesome with any side dish.

      Reply

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