Khubz Muluwah (Yemenite Layered Flatbread)
Photo: SharabSalam, CC BY-SA 4.0
Khubz muluwah is a flaky Yemeni flatbread built from a plain flour dough that is rolled thin, brushed with ghee, folded and coiled into many buttery layers. Black cumin, scattered between the folds, gives each bite a faint peppery bitterness against the rich fat. It is traditionally baked in an earthen tannur, but a hot griddle does the job well. Three short rests keep the dough easy to stretch.
Instructions
Mix the flour and salt in a large bowl. Gradually work in the water until the dough is uniform and smooth, then sprinkle the surface with a little water and leave it to rest for 45 minutes.
Work the dough again, stretching it and folding it over onto itself. Cover it and let it rest for 15 minutes.
Cut the dough into two equal pieces and shape each into a ball. Flatten one ball by hand on a floured surface, then roll it with a rolling pin into a very thin round.
Brush the round with ghee and sprinkle it lightly with black cumin. Cut it into long strips and fold one end of each strip over itself lengthwise. Baste with more ghee and add a little more black cumin.
Repeat with the second ball of dough. Once both are folded into long layered pieces, lay one on top of the other.
Roll the stacked dough up from one end, like a sleeping bag. Turn the roll onto its side so the coils face upward, then cover it and rest it for 15 minutes.
Brush the coiled dough with ghee and scatter a little black cumin over it. Roll it out again with the rolling pin into a round, dusting with flour if it sticks.
Lay the flattened dough on a heated griddle and add a little more ghee. Cook until golden on each side.
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