3:05 pm on 22 January 2016

Malwach is a laminated bread cooked in a pan. It is served with grated fresh tomato a Yemenite Chili sauce called Schug (much loved in Israel) and sour cream or as we do creme fraiche and a soft boiled egg.


  • 2 cups bread flour
  • 3/4 cup water
  • 1 tsp. salt
  • 1/3 cup melted butter or ghee
  • black seeds


Mix together the flour, water, and salt and knead it until smooth, about 15 minutes. You may need to adjust the flour/water ratio slightly depending on the absorption of the flour. You want a dough which is perfectly smooth and soft, and doesn't stick too much to the table/and your hands. See the dough in the video to get a better feel for that.

Form the dough into 2 equal balls and cover with a bit of butter and let it relax for at least 20 minutes.

Roll and stretch each ball into a very very very thin rectangle .

Brush with melted butter then in thirds like business letter this called a single turn.

Brush the folded dough with butter, it is no an oblong.

Make a double turn that is when you fold both sides into the centre so it resembles an open book brush with butter and fold again as if closing the book.

Place between two sheets of baking paper and roll out to a rectangle of about 250x250mm and a few mm thick.

Oil and heat a pan with tight fitting lid fry till brown and flip and fry till brown on the other side.

From Afternoons with Jesse Mulligan

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