We are on the last but one alphabet left to do on this BM # 44 international ABC Cooking, with Y. I selected to do Yemeni Skillet Bread. Malawach or Malawah is a fried bread that is supposed to be the staple bread of Yemenite Jews. When I was searching for a possible kid friendly or dessert that could be made for Yemeni, I came across this bread.
This Malawach bread resembled our Parotta made in Tamil Nadu. It has thin layers brushed with fat or oil and cooked in a frying pan. Traditionally it is served with a tomato dip, hard boiled eggs and skhug. Or with honey. I preferred serving it with Indian Paneer curry. Y was among the first countries I made and never got around making something else. There was no need as well, as Konda enjoyed this flatbread.
As I said making of this is very much similar to the way we make parotta, though this involves using black seeds on top. I wanted to make sure I got the right way in making it, so though I landed in the website that gave instructions to make this, I checked the video which explained it much clearer. I should have done my research much better, as I read later that this bread is served with skhug, which sounded so much like the coriander, chili chutney we would be making and I knew it would have tasted so good. Anyway I have bookmarked couple of interesting versions of this condiment, so will be repeating it again.
Meanwhile just enjoy this flatbread and serve with a dip of your choice.
Malawah | Yemeni Skillet Bread
Country – Y for Yemen
Category – Breads
Preparation Time – 20 mins
Resting Time – 1 hr
Cooking Time – 3 – 4 mins for each.
All purpose flour – 2 cups
Salt to taste
Butter, melted – 3 -4 tbsp
Water to knead
Black Seeds/ Kalonji for topping
How to make Malawah | Yemeni Skillet Bread
In a bowl, take the flour, salt and slowly add water to knead to a soft pliable dough. Keep kneading for about 15 mins. Keep it aside covered with a wet muslin cloth for about 30 mins.
When you are ready to making the bread, dust the board well with flour, Divide the dough into equal balls. Roll each dough into thin sheets. Brush the top with melted butter, then from each sides, fold inwards to the center to form an envelope, with ends meeting in the center.
Keep repeating with making the pleats, folding in with butter brushed on top, until you are left with a single layer of dough that has many layers of butter brushed in between.
Cover with the towel and rest again for another thirty minutes. Dust and roll out into discs, top with black seeds. Heat a tawa, grease it with oil.
Place the rolled out discs on hot tawa and cook on both sides for two to three minutes, or until bottoms are browned.
Once done, remove and serve hot with dips or gravies of your choice.