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“This is a flaky Yemenite bread that my friend Yechiel taught me to make in Israel. It is delicious with puréed tomatoes and zhoug (a spicy condiment--I posted the recipe separately) or with honey. Well worth the effort! (Cook time is rest time).”
1hr 20mins

Ingredients Nutrition


  1. Sift the baking powder into the flour, make a well in the center and add water, 1 tablespoon of the butter, salt, sugar and vinegar.
  2. Knead to a smooth elastic consistency.
  3. Cut into 6 equal portions,and allow to "rest" in a cool place for 20 minutes Flatten each piece to a 6-inch round.
  4. Brush each round with the melted butter, then roll it into a tight sausage shape Allow the rolls to rest for 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 malawah on both sides until golden brown, flipping them over at half time.

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