Malawach

Malawach is a square of yeast-free dough rolled paper-thin, brushed with oil, folded into many layers and pan-fried until those layers separate into a crisp, flaky stack. Yemenite Jewish immigrants brought it to Israel in the 1950s, and it became the anchor of the Israeli Saturday-morning breakfast — eaten cold from the fridge or reheated in a pan, torn apart by hand, no fork in sight.

What it really is

The dough is nothing more than flour, water and salt, rolled out thin, brushed with oil and folded over itself again and again before being rolled flat once more, so each disc holds dozens of buttery-crisp layers without ever seeing an oven. It fries in a dry or lightly oiled pan until deep golden and blistered. What comes to the table alongside it matters as much as the bread itself: grated fresh tomato, a hard-boiled egg, and schug, a Yemenite chili paste sharpened with garlic, cardamom and coriander that does for malawach what salsa does for a taco — carries the whole plate.

How it's served

• Torn into wedges by hand, one disc per person, still warm from the pan.
• With a small bowl of grated tomato, a hard-boiled egg on the side, and schug for guests who want the heat.
• As Saturday breakfast or weekend brunch, rarely at any other meal.

How to write it on the menu

• List the schug by name — it's the point of the dish, not an afterthought condiment.
• Note that the egg is served separately, so guests who skip it aren't served one they didn't order.
• Flag the wheat; there is no gluten-free version of the dough itself.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.