I made malawach following several Yemenite recipes exactly, and made the pan size ones which I "fried" in 1 teaspoon of oil, as directed. It was really good, although not as flakey or multi-layered as I have tasted with the frozen ones I have purchased. How can I create more layers of flakiness? Does using butter or margarine create more flakiness than oil?
You've peaked my interest, and I've been up all night, so I refuse to google, what is a yemenite malawach?
Malawach is a fried, or baked, flakey flat bread, served in all mid-eastern restaurants. You can view it, and the recipe on : http://www.shebayemenifood.com
It is delicious!!