This warm, buttery, pull-apart \u201cflaky bread\u201d is based on Yemeni malawah. It\u2019s easy to throw together (just five ingredients) and crazy versatile (eat it with eggs in the morning, with dip for a snack, or wrapped around grilled meat at dinner). Best of all, you can make the dough ahead of time, freeze, and when a craving strikes – boom! Just griddle and you\u2019re good to go. One pro tip: An un-floured surface provides some traction, so it\u2019s easy to roll the dough very thin.<\/p>\n
Whisk Kosher salt<\/strong> and 3 cups flour<\/strong> in a large bowl. Drizzle in melted butter;<\/strong> mix well. Gradually mix in \u00be cup water.<\/strong> Knead on a lightly floured<\/strong> surface until dough<\/strong> is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot for at least 4 hours.<\/p>\n Divide dough<\/strong> into 10 pieces and, using your palm, roll it into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest for 15 minutes.<\/p>\n Working with 1 piece at a time, roll out balls on an un-floured surface with a rolling pin into very thin rounds or ovals about 9\u201d across. (If dough bounces back, cover with plastic and let rest for a few minutes.)<\/p>\n Brush tops of rounds with room-temperature butter<\/strong> and sprinkle with sea salt<\/strong>. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.<\/strong><\/p>\n Working with 1 coil<\/strong> at a time, roll out on an un-floured surface to 10\u201d rounds<\/strong> no more than \u215b\u201d thick. Stack as you go, separating with sheets of parchment brushed with oil.<\/strong><\/p>\n Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough<\/strong> round with room-temperature butter<\/strong> and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread<\/strong> to a wire rack and sprinkle with sea salt<\/strong>.<\/p>\n DO AHEAD: <\/strong>Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1\u20132 minutes to cooking time).<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 10 Servings Alison Roman \/ Bon App\u00e9tit This warm, buttery, pull-apart \u201cflaky bread\u201d is based on Yemeni malawah. It\u2019s easy to throw together (just five ingredients) and crazy versatile (eat it with eggs in the morning, with dip for a snack, or wrapped around grilled meat at dinner). Best of all, you can make the dough ahead of time, freeze, and when a craving strikes – boom! Just griddle and you\u2019re good to go. One pro tip: An un-floured…<\/p>\n