glasserie arsenal

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

Flaky Bread (Malawah)

salt

all-purpose flour,

unsalted butter, melted,

Flaky sea salt (such as Maldon)

Olive oil (for parchment)

This warm, buttery, pull-apart “flaky bread” is based on Yemeni malawah. It’s 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’re good to go. One pro tip: An unfloured surface provides some traction, so it’s easy to roll the dough very thin.

Bon Appétit

Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.

Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.

Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)

Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.

Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of parchment brushed with oil.

Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.

DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).

This thick, salty Herbed Feta Dip is perfect to eat with flat bread.

Herbed Feta Dip

feta

½ cup finely chopped fresh flat-leaf parsley

mint

dill,

salt and black pepper

Olive oil

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

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Flaky Bread (Malawah)

Herbed Feta Dip

Top 2 glasserie arsenal recipes from across the web

The most viewed glasserie arsenal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flaky Bread (Malawah)

Herbed Feta Dip

The most viewed glasserie arsenal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine