Malooga: Yemeni bread made of butter layers and patience

A Yemeni table is never complete without bread, and malooga (also called malawah or malooj) is one of the favourites. It is a thin, layered bread fried on a hot griddle until crisp outside and tender inside. You pull it open with your hands so the layers fall apart with the steam.

What is in it?

The ingredients are very simple, the difference is time and patience: flour, water, a little salt and sugar, yeast in some recipes, and plenty of ghee or oil brushed between the layers. That fat gives it its lightness and flakiness.

How it is made

1. Knead flour, water, salt and a little sugar into a soft dough and rest it for at least half an hour.
2. Divide into balls and roll each one very thin on an oiled surface.
3. Brush with ghee, fold like an envelope or roll up and press lightly into a round.
4. Rest for a few minutes and roll out again gently so the layers stay.
5. Fry in a hot pan with a little ghee until both sides are golden.
6. Clap the hot bread between your hands so it opens up and the layers show.

When is it eaten?

• at breakfast with honey and ghee, cheese or eggs
• with milk tea in the evening
• with saucy dishes such as fahsa, to dip in the broth
• always warm, that is when the layers show best

Tips

The thinner the dough, the better the malooga, and do not skimp on ghee between the layers. If you have leftovers, reheat in a dry pan to bring back the crispness.

Taste it at KAYAN

At KAYAN malooga comes with your hot dishes. Order for pickup or book a table in Haarlem.