Yemeni Malawach, Flaky Pan-Fried Flatbread

What you need

• 300 g (2 1/2 cups) all-purpose flour
• 1 tbsp sugar
• 1 tsp salt, plus a pinch for the tomatoes
• 1/2 tsp baking powder
• 170 ml (3/4 cup) warm water
• 120 g (4 oz) butter, very soft; about 80 g for the layers, the rest for frying
• 2 ripe tomatoes, to grate
• 2 tbsp zhug, green chilli sauce, for serving

Method

Restated from the original video

1. 1

   Whisk the flour, sugar, salt and baking powder in a large bowl.

2. 2

   Add the warm water a little at a time and mix to a shaggy dough.

3. 3

   Knead on a clean counter until smooth and soft, 5-7 min.

4. 4

   Cover the dough and rest it for 30 min.

5. 5

   Divide the dough into 4 equal balls and keep them covered.

6. 6

   Roll one ball out on a clean counter, then stretch it with your hands to a rectangle of about 30 x 35 cm (12 x 14 in). It should be thin enough to see through, and small tears do not matter.

7. 7

   Spread about 20 g (1 1/2 tbsp) of the soft butter over the sheet.

8. 8

   Roll the sheet up from the long edge into a thin rope, then coil the rope into a snail and tuck the end underneath. Repeat with the other 3 balls.

9. 9

   Cover the coils and chill them for 30 min.

10. 10

    Flatten each coil with a rolling pin into a round about 22 cm (9 in) across and 3 mm (1/8 in) thick.

11. 11

    Heat a heavy frying pan over medium heat and melt a little of the remaining butter in it.

12. 12

    Fry one round at a time, 2-3 min per side, until deep golden with crisp, flaky spots. Brush with more butter between rounds.

13. 13

    While the bread fries, grate the tomatoes into a bowl, discard the skins and season with a pinch of salt.

14. 14

    Crush each hot round lightly between your hands to open up the layers. Serve at once with the grated tomatoes and zhug.

Imported from whatjewwannaeat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.