HHHMMM pan bread always works! You should try this recipe uncitly. It only requires a few ingredients for the dough than flour, water and salt. For the filling butter and black cumin seeds, but here you can also try a different spice. A campaign of #Synchronon cheeks. I love these actions, baking together is just fun and I always discover grandiose recipes-whether for grilling or for a tapas evening or just like that, the pan bread Malawach is highly recommended!
What makes the pan bread so special?
The ingredients are so simple with flour, water and salt, but the kneading creates an aromatic dough. Due to the calm, it can mature further and can then be perfectly rolled out on an oiled or floured area and pull them apart. The thinner the finer the layers that arise in the final bread. By spreading butter and sprinkling with black cumin with subsequent rolling up, you pack the aromatic spice in the dough and make it a kind of puff pastry. Rolling up the dough snake to a snail is very simple. This snail is then pressed or rolled flat again and the pan bread is ready for baking in the pan. The dough forgives everything, it can get holes when pulling, you can let it rest longer or shorter, no problem. I baked a part on Saturday and the second part on Sunday, which was also unproblematic. So you can also prepare the dough and freeze it and bake later. Or freeze baked. I put one thing in the toaster the next day, that also tasted excellent! As an alternative to black cumin, you can of course also use other spices, such as Splinter.
The recipe of Rafik of Bistrobadia.de reminded me of a Naan von Jamie Oliver, Here the dough is also rolled up like a snail, but coated with olive oil and the dough goes out a little.
Why does the Malawach pan bread go for?
The delicious pan bread fits every opportunity and many dishes. In the evening we had grilled shrimp and tomatoes with Burrata. The next day I just snacked it with something like that Hummushighly recommended. So too Tapas Is it the ideal companion. I also found it really tasty to my favorite dal from red lentils with sweet potatoes and fennel. So try it out, it offers many options. By the way, Rafik emphasizes Matbucha In addition, I absolutely have to do that again, that’s soooo delicious!
Black cumin – the gold of the pharaohs
Black cumin is a very special spice that I discovered not so long ago. This ingredient also motivated me to participate in the #Synchronkonbackenmalawach. It is very aromatic and very healthy, he is said to have healing effects on a wide variety of topics. It is said to be reduced blood pressure, but also help with hay fever. Even in animal care, I recently used black cumin oil in the dog, because the ticks probably don’t like the smell. Of course you can also use a different spice, but the purchase of black cumin is worthwhile, in terms of health and taste!
Have you ever tried #Synchronbacken?
I love the #Synchronkacken campaign from Debt! It is great fun to see the different results from all bloggers. And to collect grandiose tips and know-how in everyone else. Have a look at how the others conjured up this delicious pan bread.
Zorra from 1x stirring please aka saucepan
Birgit M. von Bake with passion
Britta from Backmaedchen 1967
Kathrina von Kitchen dream & Purzelbaum
Petra von pleasure factory
Ilka from What are you doing?!
Désirée von Momentgenuss
Laura from From Laura’s kitchen
Friederike from Fliederbaum
Nadja from Little Kitchen and more
Malawach recipe – pan bread
500 Gramm Flour*
1 teaspoon salt
300 ml of water
60 g Butter
2 the Black cumin*
preparation
-
Mix the flour with salt.
-
Add the water and knead the ingredients with a kitchen machine for 5 minutes to a dough.
-
Form the dough into a ball, cover with a towel and let it rest for 60 minutes.
- Melt the butter, I did it in my Airfryer at 170 degrees for 2 minutes.
-
Divide the dough into 6 parts. Roll out each of these parts with a rolling pin on a floured or oiled work surface as thinly as possible. Spread the melted butter on the dough and sprinkle with black cumin.
-
Carefully roll the dough from below and shape the dough roll into a snail.
-
Press the dough snail flat with your hands or the rolling pin and let it rest for another 10 minutes.
-
Heat a pan and fry the dough snails over medium heat for about 2-3 minutes crispy on each side.
Enjoy your food!
*Amazon-Affiliate-Link: If you order with this link from Amazon, this does not cost you a cent, I will receive a small mediation amount that I can put back into new cookbooks etc. Thanks!
The pan bread is …
- crispy
- buttrig
- aromatic
- gold -brown
- easy to prepare
Malawach recipe – pan bread
Malawach recipe – crispy pan bread with butter & black cumin simply make it yourself ✅
- 500 g Flour (I had spelled flour type 630)
- 1 TL Salt
- 300 ml Water
- 60 g Butter
- 2 HE Black cumin
-
Mix the flour with salt.
-
Add the water and knead the ingredients with a kitchen machine for 5 minutes to a dough.
-
Form the dough into a ball, cover with a towel and let it rest for 60 minutes.
-
Melt the butter, I did it in my Airfryer at 170 degrees for 2 minutes.
-
Divide the dough into 6 parts. Roll out each of these parts with a rolling pin on a floured or oiled work surface as thinly as possible. Spread the melted butter on the dough and sprinkle with black cumin.
-
Carefully roll the dough from below and shape the dough roll into a snail.
-
Press the dough snail flat with your hands or the rolling pin and let it rest for another 10 minutes.
-
Heat a pan and fry the dough snails over medium heat for about 2-3 minutes crispy on each side.
Do you fancy more inspiration from dubbing?
- How about that Bread from Ukraine? A loose yeast dough with a fine orange note and colorful sprinkles brings color on the table.
- Do you fancy something crispy? Then they are Languages of mother -in -law Just right – wafer -thin dough sticks with rosemary, perfect for snacking.
- Already tried? The Chnopf-ZopF convinces with airy dough and classic braid charm-ideal for an extensive Sunday breakfast.
- It is simply awesome Buttertoast: Gold brown on the outside, wonderfully soft inside – a must for toast lovers.