Malawach

Method

1. Sift the flours into a large mixing bowl along with the sugar and salt. Whisk it around to evenly distribute the different components.

2. Create a well in the centre and slowly pour in the warm water while mixing everything together with your free hand until you form a rough dough. Start by kneading it in the bowl, until you get a compact, rough ball of dough. Transfer to a clean work surface and knead, vigorously for around 5 minutes until smooth. You won’t need any extra flour as the dough should be firm and elastic enough not to stick.

3. Once you have a relatively smooth dough, form it into a ball and cover it in a clean tea towel. Leave to rest for around 30 minutes.

4. After 30 minutes, uncover and using a large sharp knife divide the dough into eight equal parts and roll each of these parts into a ball and then flatten them out into thick discs.

5. On a clean work surface, rub around 1 tablespoon of soft butter on the countertop and place a disc of dough on top.

6. Roll the dough over the butter until you get an 8 inch round. Take another tablespoon of butter and rub it across the surface of the round and then use your fingers or the rolling pin to push the dough into a large very thin rectangle. Don’t worry if tears happen.

7. Start folding or rolling the dough over in small 1cm increments until you get a long rope.

8. Tie this rope in as many knots as it takes to form small balls with the ends tucked in. Repeat until you have eight knotted balls of butter layered dough.

9. Place on a parchment-lined baking tray, cover the dough balls and put in the fridge for around 2 hours until thoroughly chilled. When ready to use, take a ball from the fridge and roll out as thin as possible into a round on a clean work surface. Heat a small knob of butter on a hot frying pan and fry the flatbread for around 2 or 3 minutes each side until golden and crispy.

10. Serve with jammy eggs, zhug and resek.