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.
- 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
- 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.
| 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 |
