🫓 Malawah
Malawah is a Yemeni flatbread made from a simple dough of flour, water and salt that is stretched thin, brushed with ghee, folded and coiled, then cooked on a hot griddle. The result is flaky, buttery and layered, crisp outside and soft inside. It is a breakfast favourite, eaten warm with honey, spicy tomato sauce or tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g flour
- 280 ml water
- 1 tsp salt
- 100 g ghee, melted
Method
- Knead the flour, water and salt into a soft dough and rest it for 30 minutes.
- Divide into 6 balls, stretch each one paper-thin on an oiled surface and brush with ghee.
- Fold into a long strip, roll it into a coil and rest for 15 minutes.
- Flatten each coil into a round and cook on a hot griddle for 3–4 minutes per side until golden and flaky.
How to make it lighter
- Brush each layer lightly — every tablespoon of ghee is roughly 110–120 kcal.
- Have half a malawah with a tomato salad instead of a whole one.
- Serve with fresh tomato sauce rather than honey to keep sugar down.
History
Malawah comes from Yemen, and Yemeni Jewish communities also carried it to Israel, where it became a popular frozen and street-food bread. In Yemen and the Gulf it remains a common breakfast bread today.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →