RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Yemenite Fried Bread Pancake: Malawah #1 - dairy, pareve
Recipe By: Israeli Booklet 2 1/2 cups flour 1 cup warm water 1 teaspoon salt 1/4 lb margarine -- use mila 1. Put flour and salt in food processor and add water (plastic blade). 2. Process until dough forms a ball. 3. Add more flour or water as needed. Dough should be very soft, but not sticky. 4. Transfer dough to a bowl, cover and let stand 1 hour. 5. Divide in 2 parts. 6. Roll out 1 part and spread half the margarine. 7. Fold in 3, roll out and fold in 3 again. Do this 1 more time. 8. Let stand covered with a damp towel for 1 hour. 9. Do the same with rest of dough. 10. Divide dough in 3. 11. Roll each piece very thin. 12. Heat skillet, add 1 tsp margarine and fry bread until golden brown. Flip over and cook second side until golden too. 13. Transfer to a warm plate while you do the rest. 14. Serve warm with Hummus or a tomato sauce. Archivist's note: This pan bread is made from the basic Yemenite bread dough recipe called "Ajin." Malawach is typically eaten at breakfast with boiled eggs, tomatoes, sometimes honey and Zehug, the hot Jewish-Yemenite condiment.
