Mahlouach Yemenite Pancakes Recipes

MALAWACH ( YEMENITE FRIED DOUGH)

Steps:

• Procedure:.
• 1.Put flour and salt in food processor and add water. (Use plastic blade.).
• 2.Process until dough forms a ball.
• 3.Add more flour or water as needed. Dough should be very soft, but not sticky.
• 4.Transfer dough to a bowl, cover and let stand 1 hour.
• 5.Divide it into 2 parts.
• 6.Roll out 1 part and spread with half the margarine.
• 7.Fold in thirds, roll out and fold in thirds again. Do this 1 more time.
• 8.Let stand covered with a damp towel for 1 hour.
• 9.Do the same with rest of dough.
• 10.Divide dough in thirds.
• 11.Roll out each piece very thinly.
• 12.Heat skillet add 1 tsp margarine and fry bread in until golden brown. Flip over and cook second side until golden too.
• 13.Transfer to a warm plate while you do the rest.
• 14.Serve warm with hummus or a tomato sauce.

MAHLOUACH-YEMENITE PANCAKES

Steps:

• Mix together the flour, water, oil, vinegar, salt, and sugar. Knead lightly for about 10 minutes. Cover with a towel and let rest for 30 minutes.
• Divide the dough into 6 pieces and roll out 1 piece to a 9 by 9-inch square. Spread 1-2 tablespoons of the butter over the surface (more butter will make the finished bread richer and more flaky). Fold the dough in half to form a rectangle. Repeat with the remaining 5 pieces of dough. Pile the rectangles on top of each other, cover, and refrigerate for 30 minutes.
• Roll each piece again to a 9 by 9-inch square and fold in half. Stack, cover, and place in the refrigerator for 30 minutes. Repeat this procedure 3 more times. After the final fold, wrap the pieces in plastic wrap and refrigerate overnight.
• Roll out each piece of dough to a 9-inch circle. In a 9-inch frying pan with a lid, heat the remaining tablespoons of butter over a medium-low flame.
• Place 1 dough circle in the pan, cover, and cook for 3 minutes. Turn the dough over, cover, and cook another 3 minutes, or until golden brown. Remove and drain on paper towels. Repeat with the remaining dough. (You will not have to add more butter for frying, as the raw mahlouach are already quite buttery.).