Malawah | Yemeni Skillet Bread ~ Y for Yemen

>>  Monday, September 29, 2014

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.

Ingredients Needed:

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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


Usha September 29, 2014 at 12:05 AM  

Yemen has some nice breads and I was tempted to bake all of the. Skillet bread came out good and I think I will like it with skhug.

vaishali sabnani September 29, 2014 at 12:36 AM  

The month has flown away..can't believe we are right at the end of this marathon.
I like this yemeni bread..what are the black seeds..sesame? Or nigella? and while cooking you just have to make it like a chapati..rt? No frying or applying butter?

Varadas Kitchen September 29, 2014 at 12:50 AM  

I like the process of shaping the bread. It is very interesting. The end result looks lovely.

Priya Suresh September 29, 2014 at 12:20 PM  

Shaping of this bread is seriously very interesting, that skillet bread came out simply fabulous Valli.

Suma Gandlur September 29, 2014 at 7:23 PM  

The bread looks like a fabulous choice. I am going to tackle some of these breads from around the globe later. :)

Harini-Jaya R September 30, 2014 at 7:50 PM  

Lovely bread, Valli. The way to shape it sounds very interesting.

Pavani N September 30, 2014 at 11:45 PM  

That bread looks flaky and delicious.

The Pumpkin Farm October 4, 2014 at 9:52 PM  

most of us made breads and all different varieties, this needs more exploration i mean the country, yours looks lovely

Gayathri Kumar October 8, 2014 at 12:13 PM  

I had this book marked for this BM but when I changed my theme, I had to do something else. Malwah looks so inviting with the gravy..

Padmajha PJ October 9, 2014 at 6:14 PM  

I came across this one while searching for recipes from this country but chose another one.Nice way to shape this bread. Looks very nice Srivalli...

Archana Potdar October 19, 2014 at 5:49 PM  

WOw Valli I will be happy to sample this anyday. Only I dont think I will be able to make it ever. I sounds too complicated. Remember I cannot roll chapatis.

Manjula Bharath October 29, 2014 at 8:15 AM  

wow I have it bookmarked , your malawah have come out delicious :)

Chef Mireille October 30, 2014 at 9:00 AM  

I thought of making this but when I checked the video it looked so complicated wasn't sure I could tackle it. You did an excellent job.

Priya Srinivasan November 24, 2014 at 3:36 PM  

So beautifully done valli, that chuntey skhug sounds good too !!!

Sapana Behl December 8, 2014 at 3:30 PM  

Very well made bread , must have tasted awesome with any side dish.

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