Yemenite Multi-Layered Flatbread (Malawach)

Tap an ingredient or step to check it off.

1. 1Step 1: Put flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook and mix a little with a spoon. Turn the mixer on medium-low and add 2 1/4 cups water, then knead for 5 minutes. If it seems too dry, add 1 Tbsp water at a time, until the dough is soft.
2. 2Step 2: Remove bowl from mixer, cover bowl with plastic wrap and let rest for 1 hour. After 1 hour, knead again for 5 minutes. Let the dough rest again for another hour, covered with plastic wrap.
3. 3Step 3: Put 1/4 cup oil in a small bowl. Divide the dough into two, roll each half to a 2-inch-thick log and cut into five equal pieces (for a total of 10 pieces). Roll each piece into a ball, dip in the oil to cover, and let rest on a rimmed baking sheet. Cover dough balls tightly with plastic wrap and let rest for 3-4 hours. Resting will make stretching the dough easier.
4. 4Step 4: Use a rolling pin to roll the first ball into about a 10-inch circle. Using your hands, stretch the dough further into a very thin 15-inch circle. Do it slowly by lifting the sides of the dough and stretching again and again until you can almost see the countertop through the dough.
5. 5Step 5: Using your hand or a pastry brush, spread about 2 tsp of the butter all over the dough. Fold the left third of the circle inside, and then fold the right third on top, like an envelope, to make a long rectangle. Fold the bottom quarter up and the top quarter down, and then fold them on top of each other into a small square. Put back on the baking sheet. Repeat with the rest of the dough. Cover with plastic wrap and let rest for another 3 hours. (You can also let dough rest in the fridge overnight, but take it out of the fridge at least two hours before you are ready to continue.)
6. 6Step 6: Use a rolling pin to gently roll each square into a thin 9-inch round. Pile the rolled malawach on a plate, separating them with parchment paper or plastic wrap.
7. 7Step 7: Put a large nonstick pan over medium heat. Add 1/2 Tbsp butter and fry malawach, one at a time, until golden brown on both sides, about 4 minutes total. Don't let the malawach brown too quickly, if it does just reduce the heat. Repeat with the rest of the malawach.
8. 8Step 8: Serve hot with a side of spicy tomato salsa.
9. 9Step 9: Cut tomatoes in half. Use a large holes box grater to grate tomatoes into a bowl.
10. 10Step 10: You can seed the hot pepper if you prefer, finely dice the pepper and add to tomatoes together with salt to taste. If you're using z'hug, add to taste (start with a couple of teaspoons). Mix and serve immediately.