Yemenite Malawach
Ingredients:
3 cups all-purpose flour (420g)
2 tsp fine sea salt (30g)
2 tsp baking powder (8g)
2 cups boiling water (475g)
½ cup of vegetable oil, butter, or margarine
Directions:
In a mixer, add the flour, salt, powder, and boiling water and mix on low speed to form a dough ball, scraping down the sides as needed. The dough should come away from the sides when ready.
Portion the dough into 8 smooth balls (about 135g each and leave to rest on a generously oiled sheet tray (coating the balls with oil), covered to prevent drying out.
Leave the dough to rest at room temperature for 1 hour or until the dough has fully relaxed.
Roll a ball of dough out into a paper thin (should be see-through) rectangle about 8"x12".
Brush or spread 1 tablespoon of oil (or your choice of the above) and roll the dough up into a long rope. Coil the rope around itself to make a snail and leave it to rest for about 1 hour again, covered to prevent drying. Repeat this step until all the dough is used.
When rested, roll each snail out as flat as you can again and repeat the steps of brushing/spreading a tablespoon of oil again and rolling the rope and snail. Leave the snails to rest for another hour.
To cook the dough:
Heat an 8" nonstick pan to medium high heat with a tablespoon of oil and roll each snail into an 8" or 9" disk.
Lay the dough into the pan and give it a little swirl to distribute the oil under the dough.
Cook on low/medium heat covered with a lid until golden brown on both sides, turning as needed.
Enjoy warm, with a side of fresh tomatoes or with powdered sugar (kids love this). It's delish!!!!