malawahI made malawach following several Yemenite recipes exactly, and made the pan size ones which I “fried” in 1 teaspoon of oil, as directed. It wa
Posted: 09 July 2013 06:14 PM   [ Ignore ]
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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?

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Posted: 10 July 2013 04:53 AM   [ Ignore ]   [ # 1 ]
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The flakiness is made from layers of dough separated by fat. Butter works because it is solid and it doesn’t run away between layers. You make layers by folding the dough and rolling it out. Each fold doubles the layers until you have many.

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Posted: 10 July 2013 09:39 AM   [ Ignore ]   [ # 2 ]
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The Globe website (Global recipes) has a recipe for Malawach that is made with butter, looks like a very interesting recipe smile  http://www.globe-recipes.com/Recipes/Yemenite-Malawach.php

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