ملوح

Combine the flour, salt, and sugar in a large bowl. Gradually add the warm water while mixing with your hands until a smooth, supple dough forms. Knead vigorously on a clean surface for eight to ten minutes until the dough is very elastic.

Divide the dough into six equal portions and roll each into a smooth ball. Place the balls on a lightly oiled tray, cover with cling film, and allow them to rest for at least twenty minutes so the gluten relaxes and the dough becomes easier to handle.

Working on a generously buttered surface, take one dough ball and roll it out as thinly as possible into a large rectangle, stretching carefully with your hands until the dough is nearly translucent and thin enough to read through.

Spread a generous layer of softened butter evenly across the entire surface of the rolled dough. Fold the dough into thirds lengthwise like a letter, then fold into thirds again crosswise, creating a compact square with multiple layered butter pockets inside.

Repeat the rolling, buttering, and folding process with each remaining dough ball. Stack the folded squares between sheets of parchment paper, cover tightly, and refrigerate for at least twenty minutes or freeze for later use.

Heat a heavy skillet or flat griddle over medium heat and add a thin film of vegetable oil. Place one folded dough square in the pan and cook for three to four minutes per side, pressing gently with a spatula until deep golden brown and flaky.

Remove the cooked malawach from the pan and place on a serving plate. Serve hot alongside grated fresh tomatoes, a small bowl of spicy zhug paste, and halved hard-boiled eggs, tearing the flaky bread apart by hand to dip.