Time: 4 hours 45 minutes
Yield: 10 servings
These distinct pancake-like treats appear in multiple cultures, including Somalia and Yemen, in part because they’re just that tasty. Homemade Malawah is crispy on the outside, fluffy on the inside, and perfect for serving with eggs, tomato dips, tzatziki, and even honey! Homemade Malawah requires patience and persistence to make, but the end result is too delicious to turn down! They may even become a new staple for Sunday teatime!
Whisk the 3 cups of flour and the kosher salt together in a large bowl.
Add in the melted butter, mixing well.
Gradually mix in the 3/4 cup of water.
Lightly flour a work surface.
On the prepared work surface, knead the dough until it is very soft and shiny, about 5 minutes.
Wrap the dough in plastic wrap.
Let the dough rest in a warm spot for at least 4 hours.
Divide the dough into 10 pieces.
Roll each dough piece into a ball, using your palm.
Place the balls onto a baking sheet and cover them with plastic wrap.
Let the dough balls rest for 15 minutes.
One at a time, roll the balls out onto an un-floured surface with a rolling pin into thin ovals or rounds, about 9 inches across. If the dough bounces back, cover it in plastic and let it rest for a couple more minutes.
Brush the tops of the rounds with the room temperature melted butter.
Sprinkle the rounds with the sea salt.
Roll each round up onto itself to form a long thin rope, then wind each rope around itself in order to create a tight coil.
One coil at a time, roll out each coil onto an un-floured surface forming 10-inch rounds, no bigger than 1/8 inches thick. Stack as you go, separating each round with sheets of parchment paper brushed with the olive oil.
Heat a large skillet or cast-iron griddle over medium-high heat.
One at a time, brush both sides of the dough with the room-temperature melted butter and cook until cooked through and slightly blistered, about 2 minutes.
Move the bread to a wire rack and sprinkle it with the sea salt.