Pastry Education

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/4 cup vegetable oil
• 1/2 cup warm water (plus more as needed)
• 1/2 cup milk (warm)
• 1/2 cup melted butter (for brushing)
• 2 tablespoons nigella seeds (optional, for topping)

Instructions

1. Prepare the Dough:
    
   • In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast.
2.  
   • Add the vegetable oil and warm water gradually while mixing.
3.  
   • Add the warm milk and continue to mix until a soft dough forms. If the dough is too dry, add more water a tablespoon at a time.
4.  
   • Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5.  
   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
6.  
7. Shape the Dough:
    
   • Punch down the risen dough to release the air.
8.  
   • Divide the dough into 6-8 equal-sized balls.
9.  
   • On a lightly floured surface, roll each dough ball into a thin circle or oval shape, about 1/4 inch thick.
10.  
11. Layer and Fold:
     
    • Brush each rolled-out piece of dough generously with melted butter.
12.  
    • Fold the dough into thirds (like folding a letter) and then into thirds again to form a square.
13.  
    • Let the folded dough rest for 10 minutes.
14.  
15. Roll Out the Dough Again:
     
    • After resting, roll out each folded dough piece again into a thin circle or oval shape, about 1/4 inch thick.
16.  
    • Brush with more melted butter and sprinkle with nigella seeds if using.
17.  
18. Cook the Mulawwah:
     
    • Heat a large skillet or griddle over medium heat.
19.  
    • Place one piece of rolled-out dough onto the hot skillet.
20.  
    • Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
21.  
    • Brush with more melted butter while cooking, if desired
22.  
    •  
23. 
    
    • .
24.  Repeat the process with the remaining dough pieces.
25. Serve the Mulawwah warm.

 It can be enjoyed with honey, cheese, or as a side to savory dishes.

• Ensure the dough is well-kneaded to develop gluten, which gives the bread its chewy texture.
• Letting the dough rest between steps helps to achieve a flaky texture.
• Mulawwah is best enjoyed fresh but can be reheated in the oven or on a skillet.