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    You are in: Home / Community Forums / Breads & Baking / malawach
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    malawach

    semajrn
    Tue Jul 09, 2013 4:56 pm
    Newbie "Fry Cook" Poster
    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?
    duonyte
    Tue Jul 09, 2013 10:46 pm
    Forum Host
    To make more layers in the end product you have to create more layers, by folding the dough repeatedly with fat between the layers - what to use is your choice.

    Take a look at this recipe for puff pastry, to get an idea of how to create many layers of flaky goodness. Chicken Pot Pie With Homemade Puff Pastry - Alton Brown - the dough has butter in it, so you don't need to brush them with fat, but read through the folding and rolling technique.

    I may have another recipe a bit more like malawach that might have some technique hints, I'll look for it.
    Red Apple Guy
    Wed Jul 10, 2013 2:45 pm
    Forum Host
    I've not made malawach but have make croissants and puff pastry. Like duonyte said, more layers mean more folding and I don't see a lot of this in the malawach recipes I've looked at. This one Malawach ( Yemenite Fried Dough) does call for 3 separate times when the buttered dough is folded and rolled back out. That is what makes for the laminated flaky dough at least with puff pastry. The butter layer (or oil) is spread on one time, but it keeps the layers separated so the dough will be flaky.

    Croissant dough is refrigerated between foldings and roll-outs, but I don't see that called for in any malawach recipes I've seen.

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