Vegetarian, Maghreb and Middle East
Malawach with hard boiled egg and grated tomato
Malawach is a flaky Yemeni flatbread pan fried until golden, served here with hard boiled egg, grated tomato and zhug. It serves 4, takes 65 minutes, has a medium difficulty level and costs about €1.90 per person. The key to success is stretching the dough very thin with oil, which creates the flaky layers on its own.
Golden pan fried Yemeni malawach, with a hard boiled egg, grated tomato and a bit of zhug for the kick.
- Total time
- 1 h 05
- Difficulty
- Medium
- Cost per person
- €1.90
- Calories per person
- 670 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
- The kids
- They generally like it
Malawach is a dough rolled into a coil then flattened, pan fried until it's crisp on the outside and soft inside, with thin layers that pull apart easily. Grated tomato adds freshness, the hard boiled egg gives it substance, and zhug brings that peppery, cilantro and cumin kick that wakes up the whole plate.
This is a recipe for a relaxed Sunday, since the dough needs some time and patience to stretch properly. Kids usually love the plain flatbread, so you can serve the zhug on the side and let everyone adjust the heat themselves.
The ingredients
Pantry
- Flouroften in the pantry 500 g
- Sunflower oiloften in the pantry 10 tbsp
- Cuminoften in the pantry 1 tsp
- Saltoften in the pantry 1 tsp
Dairy
- Butter 100 g
- Eggs 4
Fruits and vegetables
- Tomatoes 4
- Cilantro 1 bunch
- Green chili 2
- Garlic 2 cloves
Allergens Gluten, Lactose, Eggs
The step by step recipe
-
Mix the flour, salt and 1 cup of warm water into a soft dough and let it rest. 30 min
Knead it for two minutes, it turns smooth and elastic.
-
Make the zhug by blending the chili, cilantro, garlic, cumin and a bit of oil.
Keep the chilies whole if you want it milder.
-
Grate the tomatoes on a coarse grater, discarding the skin, then salt and add a drizzle of oil.
A ripe tomato gives a fresh, sweet pulp.
-
Divide the dough into balls, stretch each one very thin, butter it, fold and roll into a coil, then flatten.
The thinner you stretch it, the more crispy layers you get.
-
Brown each flatbread in a skillet on both sides, then serve with sliced hard boiled eggs, grated tomato and zhug. 12 min
Lightly crush the hot flatbread with your hands to open up the layers.
Our tips to get it right
- Work the dough on an oiled surface rather than a floured one, it stretches more easily and tears less.
- Really let the dough rest for 30 minutes, the gluten relaxes and becomes much easier to stretch thin.
- Cook the flatbreads over medium heat without rushing, high heat browns them before the inside is done.
The variations
- Swap the butter for margarine for a dairy free version, the layers still turn out flaky.
- Add a bit of shredded cheese on the hot flatbread for a richer, melty version.
- For kids, serve the malawach plain with just the hard boiled egg and leave the zhug on the table instead.
What to serve it with
- Hot mint tea
- A fresh cucumber salad
- Plain yogurt to cool the heat
Storage
Cooked flatbreads keep for 2 days in the fridge in a sealed container. Reheat them in a skillet over low heat so they crisp back up. The zhug keeps for 3 to 4 days in the fridge in a sealed jar.
Questions about this dish
Can you make the malawach dough ahead of time?
Yes, you can make it the day before and keep it wrapped in the fridge. Let it sit out for 20 minutes before stretching so it softens back up.
Can you freeze malawach?
Yes, the raw rolled flatbreads freeze well between sheets of parchment paper. Thaw them in the fridge before pan frying.
What can replace the green chili in the zhug?
You can use a mild pepper or a small amount of green bell pepper for a non spicy version. The zhug keeps its cilantro and cumin flavor without the heat.
Why stretch the dough with oil instead of flour?
Oil keeps the dough from drying out and lets you stretch it very thin without sticking. That's what creates the flaky layers once it's folded and rolled.
How long does it take to make a malawach with hard boiled egg and grated tomato?
Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a malawach with hard boiled egg and grated tomato?
About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a malawach with hard boiled egg and grated tomato cost?
About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.
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