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
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Usha says
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.
vaishali sabnani says
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?
Varadas Kitchen says
I like the process of shaping the bread. It is very interesting. The end result looks lovely.
Priya Suresh says
Shaping of this bread is seriously very interesting, that skillet bread came out simply fabulous Valli.
Suma Gandlur says
The bread looks like a fabulous choice. I am going to tackle some of these breads from around the globe later. 🙂
Harini-Jaya R says
Lovely bread, Valli. The way to shape it sounds very interesting.
Pavani N says
That bread looks flaky and delicious.
The Pumpkin Farm says
most of us made breads and all different varieties, this needs more exploration i mean the country, yours looks lovely
Gayathri Kumar says
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..
Padmajha PJ says
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...
Archana Potdar says
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.
Manjula Bharath says
wow I have it bookmarked , your malawah have come out delicious 🙂
Chef Mireille says
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.
Priya Srinivasan says
So beautifully done valli, that chuntey skhug sounds good too !!!
Sapana Behl says
Very well made bread , must have tasted awesome with any side dish.