Yemenite Fried Bread Pancake: Malawah #2 - dairy, pareve

Posted by : Ruth Heiges

On the secular calendar, today is the second anniversary of Pat Gold's
death. Pat was involved in many of the preparations for the formation of
this newsgroup, such as the preparation of the FAQ on kosher food. May her
memory be for a blessing. Pat posted this some time ago on,
of which she was a moderator.

7 October 1998

(Fried Bread Pancake)

This pancake is traditionally eaten at breakfast with boiled eggs,
tomatoes, sometimes honey and Schug, the hot chili condiment.


1 Ajin [recipe below]
2 teaspoons margarine or butter

1.  Flatten out the ajin to about 10 inches in diameter to make a pancake
that is not more than 1/4 inch thick.

2.  Heat a skillet and melt the margarine over moderate heat.  Fry the
pancake until brown and crisp, for about 5 minutes on each side.

Serve warm.

(Bread Dough)


4 cups flour
2 tablespoons oil (butter is used in Yemen)
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon sugar
2 cups water, or enough to make a soft dough
1/4 pound margarine, at room temperature

1.  Mix everything except the margarine together, knead a bit for
smoothness.  Then rest the dough, covered for 3 hours.

2.  Divide the dough into 8 pieces.  Flatten out 1 piece to about 6 inches
in diameter.  Incorporate about 2 teaspoons of margarine into the dough
circle, pushing and kneading it in but maintaining the circle.

3.  Cut a line open from the center of the circle to the outside edge.
Take one end and roll it around counterclockwise into a ball.  This is the
ajin.  Prepare all pieces of dough in the same way.  Bake as directed in
individual recipe.

Sephardic Cooking
Copeland Marks

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