Malawach

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup warm water
• 1/2 cup vegetable oil, plus more for cooking
• 4 large tomatoes, grated
• 1 garlic clove, minced
• Salt to taste
• 4 hard-boiled eggs
• Zhug (spicy herb sauce), for serving

Before you cook

• Whisk the flour and salt together in a large bowl.
• Grate the tomatoes on the large holes of a box grater into a bowl and stir in the garlic and a pinch of salt.
• Hard-boil the eggs, cool them in cold water, and peel.

Steps

1. Stir the warm water into the flour and knead for 8 minutes, until the dough is smooth and elastic.
2. Divide the dough into 4 balls, coat each in a little oil, and let them rest, covered, for 30 minutes.
3. Oil your work surface and hands generously, then stretch one dough ball into a thin, almost translucent sheet.
4. Drizzle the sheet lightly with oil and fold it into thirds like a letter.
5. Fold the strip into thirds again to form a small square, then flatten it gently.
6. Repeat stretching, oiling and folding with the remaining dough balls.
7. Heat a skillet over medium-low heat with a thin layer of oil.
8. Flatten one folded square slightly and fry it for 4 to 5 minutes per side, until golden brown and flaky.
9. Repeat with the remaining dough squares, adding more oil as needed.
10. Serve the malawach hot with the grated tomato dip, hard-boiled eggs and zhug.