Malawach is a fried Yemenite puff-pastry that is commonly eaten as a breakfast food and widely eaten in Israel by people of all backgrounds. It is traditionally served with hard boiled eggs, shkug and fresh grated tomatoes. Alternatively, it can be eaten with drizzled honey as a sweet dessert or served with tahini sauce.


• 3 cups all-purpose flour
• 1 cup water
• 1 cup butter, melted and clarified
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon vinegar (optional)


1. Make a well in the center of the flour and add water, 1 tablespoon of the butter, salt, sugar and vinegar.
2. Knead to a smooth dough into elastic consistency, adding additional flour if it is too sticky.
3. Cut into 6 similar-sized portions, and place dough in a cool place for 20 minutes. Then, flatten each piece to a 6-inch round.
4. Brush each round with the melted butter, and roll it into a tight sausage shape. Allow the rolls to rest for another 20 minutes.
5. Repeat the flattening, rolling and brushing procedure twice more, waiting 20 minutes between rolling and re-flattening (final results should be flat like pita).
6. Using a non-stick skillet/frying pan, fry the malawach on both sides until golden brown.