Buttered Layered Pancake

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Malawah is a beloved Djiboutian-Somali soft, flaky, buttery pancake made from a simple stretched dough that is folded and rolled thin before pan-frying in melted butter or oil. Each bite is tender and slightly chewy with golden, caramelized layers, and it is traditionally torn by hand and dunked in honey, ghee, or a bowl of warm spiced tea.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 17 gFat
• 9 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 4 gSugar
• 7 gProtein
• 410 mgSodium
• 95 mgPotassium
• 28 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 cup (240 ml) warm water, plus more as needed
• 2 tablespoons melted ghee or unsalted butter

For the layers

• 6 tablespoons unsalted butter, melted, plus more for the pan
• Neutral oil, for brushing

For serving

• Honey or date syrup, for drizzling
• Softened butter, for spreading

Directions

1. In a large bowl whisk together the flour, sugar, and salt. Make a well in the center, pour in the melted ghee, and slowly add the warm water, mixing with your hand until a soft, pliable dough forms; add extra water a tablespoon at a time if needed.
2. Knead the dough on a lightly oiled surface for 8 to 10 minutes until smooth and silky, then place in a lightly oiled bowl, cover, and let rest for 20 minutes.
3. Divide the rested dough into 6 equal balls. Working with one ball at a time, roll it out on a clean surface into a thin oval about 1/16 inch thick, brush generously with melted butter, then pleat the oval accordion-style along the long side before coiling it into a tight spiral.
4. Flatten the spiral gently with your palm, set aside, and repeat with the remaining dough balls, covering each with a damp cloth as you work.
5. On a lightly floured surface, roll each coiled spiral into a thin round pancake about 7 inches in diameter, brushing lightly with oil to prevent sticking.
6. Heat an 8-inch nonstick skillet over medium heat and add a teaspoon of butter. Cook one pancake at a time for 1 to 2 minutes per side, pressing lightly, until golden-brown spots appear and the layers puff and separate; add another touch of butter for the next pancake.
7. Stack the cooked pancakes on a plate and cover with a clean kitchen towel to keep warm and tender while you finish the batch.
8. Serve the malawah warm, torn into strips and drizzled with honey or date syrup, alongside a cup of spiced tea or a small dish of softened butter for spreading.

Cook’s Notes

• The dough should be softer than a typical bread dough but not sticky; aim for a texture similar to soft play-dough.
• Resting the dough is essential, it relaxes the gluten so the layers stretch thin without springing back during cooking.
• For an even more fragrant malawah, add a pinch of ground cardamom or a splash of rosewater to the dough.
• Keep each pleated spiral under a damp towel to prevent a skin from forming, which would keep the layers from separating when fried.
• Leftover malawah reheats beautifully in a dry skillet over low heat for 30 seconds per side; they also freeze well layered with parchment.

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