Directions

1. 1

   In a large mixing bowl, combine the all-purpose flour, pastry flour, granulated sugar, and kosher salt. Stir until evenly distributed.

2. 2

   Create a well in the center of the dry ingredients and pour in the warm water. Mix with a wooden spoon or your hands until a soft dough forms.

3. 3

   Knead the dough on a clean work surface for about 5 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.

4. 4

   Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.

5. 5

   Divide the dough into 8 equal portions. Shape each into a ball and cover loosely with plastic wrap.

6. 6

   Working with one ball at a time, use your hands to stretch and flatten the dough into a very thin, translucent rectangle (about 12 by 8 inches if possible).

7. 7

   Spread approximately 1/2 ounce of softened butter evenly over the stretched dough, leaving a small border around the edges.

8. 8

   Starting from one long end, tightly roll the dough into a long cylinder, then coil it into a spiral and tuck the end underneath to secure it.

9. 9

   Gently flatten the spiral with the palm of your hand into a disk about 1/2 inch thick. Let it rest for 5 minutes before cooking.

10. 10

    Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one malawach spiral in the pan.

11. 11

    Cook for 3 to 4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for 2 to 3 minutes until equally golden.

12. 12

    Transfer the cooked malawach to a paper towel to drain briefly, then serve warm. Repeat with the remaining dough portions.