Malawach

Ingredients

• 1 kg white all-purpose wheat flour
• ½ cup white granulated sugar
• 2 tsp yeast
• 1 tbsp salt
• 2–3 cups lukewarm water
• to taste vegetable oil
• 200 g butter

Steps

1. Mix together the flour, sugar, yeast, salt, and water, starting with only 2 cups of water.
2. Knead the dough well, adding additional water if necessary to make it soft and pliable.
3. Cover.
4. Let the dough rest until it doubles in size.
5. Take up the dough.
6. Begin to knead it by hand.
7. Divide the dough into 12 smaller portions.
8. Place upon an oiled surface.
9. Let the dough rest until each portion rises and doubles in size, occasionally oiling the surface of the dough.
10. Grease a work surface with oil.
11. Roll out each piece of dough with a rolling pin to get very large, almost paper-thin, rounds of dough.
12. Brush each round liberally with melted butter.
13. Fold the dough in half, from the top towards the bottom.
14. Then, roll it up from the top towards the bottom as one would roll up a sleeping bag, forming a rope.
15. Coil the rope around itself into a spiral.
16. Cover.
17. Allow the dough to rest until it rises and doubles in size.
18. Roll each spiral out again into a thin round.
19. Brush again with butter.
20. Then repeat the rolling and coiling process.
21. Allow the dough to rest once more while covered until it rises.
22. Heat a skillet with a little vegetable oil.
23. Use your hands to flatten out the dough coils on a greased surface.
24. Place the flattened dough portions in the skillet.
25. Cover with a lid.
26. Fry the dough on medium to low heat until the bottom turns an amber color.
27. Flip over.
28. Fry on the reverse side without the lid.
29. Serve hot.