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| Maloonga ~A Flat Bread From Yemen |
This week I am doing International Flatbreads. My first thought was
Aloo paratha, naan but Valli had said no Pakistan, India!
My first thought was not fair Valli I don’t have the time! but then Valli is not forcing me to sign up. I am doing it because I want to so explore beyond the boundaries and comfort zone. So here is my contribution to
our exploration of flat breads.
our exploration of flat breads.
If you want to see what a flatbread is and what a diverse variety of flatbreads India has then check this out.
Today I take you to Yemen and Malooga a Yemeni flat bread.
Apparently, this is a very common yeasted flatbread in Yemen
that is eaten with eggs, buttermilk, fasoolia and it is used in the Yemeni
Ramadan dish called shafuta. However getting any documented history is difficult.
that is eaten with eggs, buttermilk, fasoolia and it is used in the Yemeni
Ramadan dish called shafuta. However getting any documented history is difficult.
In Yemen, it is baked in a taboon to me it looks like a tandoor.
Traditionally a makhbaza is used to apply the malooga to the
hot pan. The makhbaza is a round, domed tool that you place the malooga on. You pick it up from the bottom which has a handle, and with one swift motion, you smack the malooga on the hot pan or the taboon.
hot pan. The makhbaza is a round, domed tool that you place the malooga on. You pick it up from the bottom which has a handle, and with one swift motion, you smack the malooga on the hot pan or the taboon.
Since we cannot get a makhbaza, bake it like pizza crust.
I took the picture with the girls being extremely hungry and irritable for a delayed dinner, so that calls for a trial again for better pictures.
I took the picture with the girls being extremely hungry and irritable for a delayed dinner, so that calls for a trial again for better pictures.
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Malooga
Recipe Source: Here
Ingredients:
- 2 cups warm water
- 2 ½ tsp active yeast
- 5- 6 cups flour
- 2 teaspoon salt
- ⅓ cup semn dark clarified butter warmed
- 2 tablespoon oil
Method:
- Dissolve yeast in ½ cup warm water and proof it.
- To the 5 cups of flour and salt add the water as needed. Mix with hand, adding more flour if needed to form a stiff dough.
- Knead for at least 10 minutes or until the dough is smooth, and not
sticky, and pliable. - Cover the dough, and place it in a draft-free place. Set aside for 1 hour or until risen.
- On a surface sprinkled with flour, cut dough into mounds( the recommendation was of the size of what you do for a large pizza suit yourself). Let sit for 5 min.
- Preheat oven at250°C/ 550° F.
- Mix the warmed semn with oil in a small bowl. Prepare a
large surface by sprinkling flour. Place one of the mounds on the surface and pat down and stretch into a rectangle, ½ an inch thick (about 20 x 15). I used a rolling pin. - Brush or smear with your hand the entire surface with the semn-oil mix.
- Fold the dough in half owards you. Brush the top surface with semn-oil mix and fold it in half towards you again. Brush with semn-oil mix and fold in half sideways. Brush again. Fold sideways and brush with mix again. Finally, brush the surface and pinchcorners together to form a ball.
- Place the ball on the floured pan and, move on to the next one.
- By the time you have finished layering the last one, the first layered dough will be ready for baking because it has time to rest.
- Pat down the dough mound into a large round the size of a
thick large pizza and place it on a greased baking sheet. Brush and egg wash (1 egg + 2 tablespoons milk) or buttermilk on top. - Bake in a hot oven until the bottom is brown and the top has brown spots (it won't fully brown).
The Yogi Vegetarian says
looks nice; would like to dip it in something hot and spicy 🙂
vaishali sabnani says
Wow archana amazed at you taking this theme. And what an amazing bread, must try it.
Archana Potdar says
No one is as amazed as me Vaishali!! You know how I am when it comes to using the rolling pin. Still between Pradnya's Bhakari and your Choor choor roti I have gained some confidence. Thanks a lot!!
Priya Suresh says
Wow, this maloonga looks fantabulous and this bread just rocks.
Srivalli says
hahahah..you don't know..next time you don't sign up, I will anyway write down your name ok!..that's a beautiful bread..and yes pls don't remind me of Pradnya's bakri and Vaishali chur chur roti..want them now!
Harini-Jaya R says
Interesting bread. Well made too.
Sapana Behl says
Very interesting bread .Nice one..
Padmajha PJ says
This is so new to me Archana.Nice bread and as Srivalli says don't remind me of those dishes we had there.Makes me hungry all over again!!!!