Malawach

Method

1. 1 Knead the flour with water and salt, then divide into balls and let them rest in oil for 3 hours.
2. 2 Stretch it into a thin, paper-like sheet, spread butter on it, and fold it into a multi-layered square block.
3. 3 Sear in butter over low heat for 5 minutes on each side until the layers separate.
4. 4 This version is savory, served with grated tomatoes and boiled eggs, unlike the Yemeni version which is served with honey.
5. 5 Grate the tomatoes using a coarse grater to make a coarse purée, then season with salt.
6. 6 Whisk curry leaves into a frothy hilbeh with garlic and chilies, then serve with hard-boiled eggs.

With an appliance

• Air fryer 55 min

  Replace step 3: spray oil and butter onto the folded dough, air fry at 190 degrees for 12 minutes, and flip at the 6th minute to separate the layers. The steps for making the tomatoes, hilbeh, and eggs from steps 4 to 6 remain the same.