Yemeni Malawach with Spiced Tomato Sauce

Ingredients

• For the Malawach: For the Malawach:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• For the Spiced Tomato Sauce: For the Spiced Tomato Sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar for the Malawach. Gradually add the warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle.
3. 3.
   Brush the surface of each rolled-out dough with vegetable oil. Sprinkle a thin layer of melted butter over the oiled surface.
4. 4.
   Starting from one end, tightly roll up the dough into a cylinder shape. Repeat with the remaining portions of dough.
5. 5.
   Take one rolled-up dough and coil it into a spiral shape. Repeat with the remaining rolled-up dough portions.
6. 6.
   On a floured surface, roll out each spiral-shaped dough into a thin circle.
7. 7.
   Heat a frying pan over medium heat and cook each rolled-out dough for about 2 minutes on each side, or until golden brown and crispy. Repeat with the remaining dough.
8. 8.
   For the Spiced Tomato Sauce, heat vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
9. 9.
   Add the ground cumin, ground coriander, and paprika to the saucepan. Stir well to coat the onions and garlic with the spices.
10. 10.
    Pour in the diced tomatoes and season with salt and pepper. Simmer the sauce for 10-15 minutes, until it thickens slightly.
11. 11.
    Serve the freshly cooked Malawach with the Spiced Tomato Sauce on the side.

Treat your ingredients with care...

• Butter — Make sure the butter is melted and at room temperature before brushing it onto the rolled-out dough. This will ensure even distribution and a flaky texture.

Tips & Tricks

• For an extra flavor boost, sprinkle some sesame seeds or nigella seeds on top of the Malawach before frying.
• If you prefer a spicier tomato sauce, add a pinch of chili flakes or a dash of hot sauce to the spiced tomato sauce.
• Serve the Malawach with a side of tangy yogurt or a fresh cucumber and tomato salad for a refreshing contrast.
• Leftover Malawach can be stored in an airtight container and reheated in a toaster or oven for a quick and delicious snack.
• Experiment with different herbs and spices in the tomato sauce, such as dried oregano or smoked paprika, to customize the flavors to your liking.

Serving advice

Serve the Malawach warm, either as a standalone dish or as part of a Yemeni-style breakfast spread. Accompany it with the Spiced Tomato Sauce and additional condiments like pickles, olives, and labneh (strained yogurt). Garnish with fresh herbs like parsley or cilantro for a pop of color.

Presentation advice

Arrange the golden-brown Malawach on a platter, overlapping them slightly to create an inviting display. Place a small bowl of the Spiced Tomato Sauce in the center of the platter. Sprinkle some chopped fresh herbs over the sauce for an attractive presentation.