Malooga (ملوجة) — Yemeni Skillet Flatbread

• 500 gall-purpose flour (Plus the separately measured flour for shaping.)
• 300 mlwater (Lukewarm, approximately 35°C.)
• 7 ginstant yeast
• 10 ggranulated sugar
• 9 gfine salt
• 40 gghee (Melted and cooled until warm; divide into four 10 g portions.)
• 15 gsunflower oil (Use 5 g for the rising bowl and 10 g for the skillet.)

Instructions

1. 1

   Combine the 500 g flour, instant yeast, sugar, and salt in a large bowl. Add the 300 ml lukewarm water and mix until no dry flour remains, then cover and leave for 10 minutes.

2. 2

   Knead the dough on an unfloured work surface for 8–10 minutes, until smooth, elastic, and slightly tacky. Use a dough scraper to gather any sticking dough rather than adding extra flour, which would make the finished bread heavy.

3. 3

   Coat the bowl with 5 g sunflower oil and place the dough inside, turning it once to coat the surface. Cover and let rise at approximately 24–26°C for 60–75 minutes, until roughly doubled in volume.

4. 4

   Gently deflate the dough and divide it into four equal portions using a scale. Shape each portion into a loose ball, cover, and rest for 10 minutes so the dough stretches without tearing.

5. 5

   Use the measured 10 g dusting flour sparingly across the work surface, and stretch one dough ball into a rectangle approximately 25 by 20 cm. Spread 8 g of its allotted ghee over the surface, fold the rectangle into thirds like a letter, and spread the remaining 2 g over the folded strip. Fold the strip into thirds again to make a compact parcel, then repeat with the other three portions.

6. 6

   Cover the parcels and rest them for 15 minutes. Gently press and stretch each parcel into a round approximately 20–22 cm across and 5–6 mm thick, preserving the folded structure rather than kneading it back together.

7. 7

   Heat a heavy 26–28 cm skillet over medium heat for 4 minutes, then reduce the heat to medium-low. Brush the pan with 2.5 g of the reserved cooking oil and place one bread in it, keeping the remaining rounds covered.

8. 8

   Cover the skillet and cook for 4–5 minutes, until the underside has deep golden patches and the upper surface begins to lose its raw appearance. Flip and cook uncovered for another 3–4 minutes, until both sides are browned and the center is cooked through; reduce the heat if the surface darkens before the middle firms.

9. 9

   Transfer the cooked malooga to a clean kitchen towel and wrap it loosely to keep it soft. Cook the remaining breads in the same way, using 2.5 g oil for each, then serve warm with saltah or fahsa; each bread provides two servings.