RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Yemenite Fried Bread Pancake: Malawah #3 - dairy, pareve
I have just had a discussion about this fried Yemenite bread; here is the recipe from Gil Marks' "The World of Jewish Cooking." Marks says that it is served by Yemenite Jews at both Shabbat dinner and breakfast, and at the meal to break a fast, accompanied by z'chug (chili paste), chilbeh (fenugreek relish), hardboiled eggs, and assorted salads. Yemenite pastry: 8 3/4 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 1/2 cups water 1 large egg 1/2 cup 1 stick, 4 oz) butter or margarine, softened Combine the flour, baking powder and salt. Add the water, the egg and the butter or margarine and knead until smooth. Divide into 9 balls, cover, and let stand for 15 minutes. Roll out each piece of dough into a 1/4 inch thick round. Heat a large nonstick griddle or skillet over medium heat (or heat a regular skillet and coat the bottom with a little butter or margarine). Fry the rounds till golden brown on both sides, about 4 minutes per side. Let cool. Marks says that it freezes* well, stored between sheets of waxed paper. Sharon David Chazan adds: davida@jdc.org.il Freeze it BEFORE you fry it. As for the frying, the trick is when it rises, then turn it and fry for a short while longer on the other side. I use a non-stick pan when I do it. No fat in the pan at all. Keep it covered while frying, only peeking to see if its ready to be turned or done. The Chocolate Lady Davida Chazan
