Mahlouach Yemenite Pancakes
Indulge in the irresistible layers of Mahlouach Yemenite Pancakes, a beloved traditional dish that brings the flavors and textures of Yemenite cuisine to your table. These soft, flaky pancakes are crafted from a simple yeast dough enriched with butter or ghee to create delicate, buttery layers that crisp up beautifully when pan-fried. Perfect for breakfast, brunch, or even as a savory snack, mahlouach pairs wonderfully with a variety of accompaniments like rich honey, tangy labneh, or spicy zhug. With just an hour of prep time, this recipe is a delightful way to explore Middle Eastern cooking techniques and enjoy a uniquely satisfying culinary experience.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Water
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3 tablespoons Vegetable oil (for dough)
- 100 grams Butter or ghee (for layering)
- 50 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar.
Gradually add water and 3 tablespoons of vegetable oil to the dry ingredients. Mix until a soft, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 45 minutes, or until doubled in size.
Once the dough has risen, divide it into 6 equal portions. Roll each portion into a ball and cover them with a damp towel to prevent drying out.
On a greased surface, take one dough ball and roll it out into a thin circle, as thin as possible without tearing.
Spread a small amount of softened butter or ghee evenly over the surface of the rolled-out dough.
Fold the dough into a rectangle by folding in the sides, then the top and bottom, creating multiple layers. Set aside and repeat with the other dough portions.
Take each folded dough rectangle and roll it out gently into a circle about 1/4 inch thick.
Heat a non-stick skillet over medium heat and add a small amount of vegetable oil to coat the surface.
Place a rolled-out pancake in the skillet and cook for about 2–3 minutes on each side, or until golden brown and flaky.
Repeat with the remaining dough portions, adding more oil to the skillet as needed.
Serve warm with traditional accompaniments like honey, zhug, or labneh for dipping.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 387.1 g | 141% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 106 mg | 8% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
