This fried dough is eaten with tomato sauce or honey—as an appetizer or dessert.
2½ cups water
1 tsp sugar
2 pounds all-purpose flour
1 tsp kosher salt
9 ounces margarine or butter
Mix the flour, water, sugar and salt, and knead well until it forms a soft dough. Cover with a damp towel and let it rest for 30 minutes
Divide dough into 12 equal sized round balls, put them on your working surface, cover with the towel once again and let the dough sit for 45 minutes longer.
Generously grease the working surface and use your hands (only your hands) for flattening each ball; try to make it as thin as possible.
Take each circle of dough and fold one inch of dough inward toward the center. With your hands, grease the newly created strip with margarine or butter, and then fold again. Smear the strip of folded dough once again. Keep folding and greasing until you reach the end of each piece of dough.
Place the layered and folded strip of dough on its side and roll it around itself until you create a snail shape.
Repeat with the other dough balls and place them all on a tray. Cover in plastic and refrigerate for at least 2 hours (you can freeze if you like)
When you’re ready to cook the malawach add a tablespoon of butter or oil to the frying pan and heat over medium flame.
Generously grease your hands and gently flatten each malawach snail into a flat round of dough which should be as wide as your frying pan.
Put the malawach in the pan and fry for 2-3 minutes until the bottom turns golden. Turn it over to the other side and fry for 2 more minutes.