· 2½ cups water
· 1 tsp sugar
· 2 pounds white flour
· 9 ounces butter
· 1 tsp sea salt
Preparing the dough:
In a Bowl, mix the flour, water, sugar and salt, and knead well until the dough becomes soft. Cover with a towel, and let it sit for 30 minutes. Making the Malawach: Create 12 equal sized round balls, put them on your working surface, and cover with a towel, and let the dough sit for 45 minutes.
Generously oil the working surface with butter, then use your hands (only your hands) for flattening each ball, try to make it as thin as possible. Take each dough leaf, and fold from the edge inside, when folding create a strip 2 inches wide. With your hands, oil the newly created 2 inches strip with butter, and then fold again the folded strip further inside of the dough leaf, and once again oil the new folded strip. Continue folding the dough leaf while oiling each new created fold, until you reach the other edge of the dough leaf.
Place the layered strip on its side and roll it around itself until you create a fastened snail shape. Do the same with the other dough balls and place them all in the tray. Wrap the tray with nylon and refrigerate for at least 2 hours.
Cooking the Malawach:
Add some butter to the frying pan and heat on medium fire. Generously oil your hands with butter, and gently flatten each malawach snail into a round leaf which should be as wide as your frying pan. Put the malawach rounded leaf in the pan and fry for 2-3 minutes until the bottom turns brownish, then turn it over to the other side and fry for 2 more minutes until the bottom turns brownish.
For exclusive WOJ content on other kosher foods straight from Israel, click here.