Ingredients for Mahlouach Yemenite Pancakes
- Unbleached All Purpose Flour
- 1 3/4 cups warm water
- Vegetable Oil
- White Wine Vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
- Unsalted Butter
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How to Make Mahlouach Yemenite Pancakes
- In a large bowl, whisk together 4 cups all-purpose flour, 1 3/4 cups warm water, 1/2 cup vegetable oil, 2 tablespoons white vinegar, 1 teaspoon salt, and 2 tablespoons sugar.
- Lightly knead the dough for 10 minutes until smooth and elastic.
- Cover the bowl with a clean towel and let the dough rest for 30 minutes.
- Divide the dough into 6 equal pieces. Roll out one piece into a 9x9-inch square.
- Spread 1-2 tablespoons of melted butter evenly over the surface.
- Fold the dough in half to form a rectangle.
- Repeat steps 4-6 with the remaining 5 pieces of dough.
- Stack the rectangles on top of each other, cover, and refrigerate for 30 minutes.
- Roll each rectangle again into a 9x9-inch square and fold in half.
- Stack, cover, and refrigerate for 30 minutes.
- Repeat steps 9-10 three more times (for a total of four folds).
- After the final fold, wrap the dough pieces tightly in plastic wrap and refrigerate overnight.
- Roll out each piece of dough into a 9-inch circle.
- In a 9-inch non-stick frying pan with a lid, heat 1 tablespoon of butter over medium-low heat.
- Place one dough circle in the pan, cover, and cook for 3 minutes.
- Flip the dough, cover, and cook for another 3 minutes, or until golden brown and crispy.
- Remove the pancake and drain on paper towels. Repeat with the remaining dough circles, adding more butter as needed.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
3g
Fat
50g
Carbs
20g
