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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