Recipe: Malawach (Flaky Bread)
Chefs Sara Kramer and Sarah Hymanson of L.A.'s vegetable-forward Middle Eastern spot, Madcapra, have mastered malawach, a soft, flaky and buttery flatbread that stands strong on its own or as a fine vessel to scoop up spreads.
This recipe uses a heavy amount of delicious butter, which is crucial to the bread's flakiness and rich flavor, so don't skimp. Regarding the flours, pastry flour helps produce a chewy, tender crumb, but all-purpose can be substituted.
Make the dough sheets ahead of time and keep frozen. Each sheet takes about three minutes to cook, so when hunger strikes, grab a frozen one and grill it for a quick snack.
To learn more, read "New Originals: Sara Kramer and Sarah Hymanson."
Recipe adapted from Sara Kramer and Sarah Hymanson, Madcapra, L.A.
Malawach (Flaky Bread) Recipe
The chefs from Madcapra roll up their sleeves and teach us their coveted flaky flatbread recipe.
Ingredients
- 3 cups all-purpose flour
- 1 ¼ cups pastry flour
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- ¾ teaspoon baking powder
- 1 ½ cups water
- 1 ¼ cups (2½ sticks) softened butter, divided
Directions
- In a large bowl, whisk together the flour, pastry flour, sugar, salt and baking powder. Make a well in the center and slowly add the water, stirring with your hands or a wooden spoon, until a shaggy dough forms.
- Transfer the dough to a clean surface and knead until smooth and elastic, 5 minutes. Wipe the bowl clean and lightly grease with oil, then place the dough inside and cover with a kitchen towel to let rest 30 minutes.
- Turn the dough onto a clean surface and, using a pastry scraper or large knife, cut into 9 even pieces. Cover and let rest another 30 minutes.
- Grease one rimless metal baking sheet with 1 tablespoon of the butter. Line a second baking sheet with parchment and set aside.
- Place one piece of dough onto the buttered baking sheet and pat 2 tablespoons of soft butter on top. Using flat hands, press and slide the buttery dough outward, stretching it into a very thin rectangle, around 10-by-12-inches. It's OK if a couple little tears occur.
- Starting at one short end, fold up the dough until you have one long strip about 1 inch wide. Slightly flatten the strip and roll it up into a coil, then place onto the parchment-lined baking sheet, smooth-side up, resembling a snail shape. Cover with a kitchen towel and roll the remaining dough pieces. Refrigerate, covered, until chilled, about 1 hour.
- Place one piece of dough in between 2 sheets of wax paper and, using a rolling pin, roll into a rustic 8-inch circle. Freeze the sheets until completely frozen, about 45 minutes. Do ahead: The dough can be rolled out into circles, frozen in between wax paper and stored in a large Ziploc bag for up to 1 month.
- Prepare a grill for medium-high heat or set a large grill pan over medium-high heat. Add one frozen dough sheet, then immediately reduce the heat to medium and cook until the bottom is golden brown with large bubbles forming underneath the dough, 1½ to 2 minutes. Flip and cook another 1 to 1½ minutes until golden brown all over.
- Transfer to a plate and cover with a kitchen towel while baking the remaining dough sheets.
Nutrition
| Calories per Serving | 452 |
| Total Fat | 26.1 g |
| Saturated Fat | 16.3 g |
| Trans Fat | 1.0 g |
| Cholesterol | 67.8 mg |
| Total Carbohydrates | 48.1 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 1.6 g |
| Sodium | 310.4 mg |
| Protein | 6.1 g |
