Mulawwah - Traditional Ethiopian Flatbread

Name: Mulawwah
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4-6 people
Cuisine: Ethiopian
Ingredients: 5 cups of plain flour; 1 & 1/2 tsp salt; 1/2 tsp baking powder; 1 tsp granulated sugar; 2 cups of boiling water; 2 tbsp butter; 1 egg (for serving); Additional flour if your dough is too sticky (approx 1/4 cup); Optional - egg on mulawwah and honey to serve

Mulawwah is an exceptional breakfast delicacy hailing from the ancient city of Harar in Ethiopia. It's a form of flatbread, akin to a thick pancake, yet boasts thin layers akin to puff pastry. Each layer is lovingly brushed with oil or fat and cooked flat in a frying pan, yielding a delightful crispiness on the outside while remaining tender and moist on the inside.

This beloved traditional Ethiopian bread is often served with eggs, and sometimes with a drizzle of honey, introducing a balance of savory and sweet that sings on the palate.

Now, let's dive into the art of making Mulawwah!

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The pantry picks for Mulawwah

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The gear

What we cook it on

A completely flat surface is the whole technique. We cook ours on the Our Place griddle pan set — flat as a crepe maker, exactly what layered flatbreads want — and serve it warm on the Our Place dinner plates.

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Ingredients

5 cups of plain flour
1 & 1/2 tsp salt
1/2 tsp baking powder
1 tsp granulated sugar
2 cups of boiling water
2 tbsp butter
1 egg (for serving)
Additional flour if your dough is too sticky (approx 1/4 cup)
Optional - egg on mulawwah and honey to serve

Instructions

Step 1
Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, baking powder, and sugar. Stir until all ingredients are evenly distributed.

Step 2
Add Hot Water: Slowly pour the boiling water into your dry mix, stirring continuously until the dough starts to form. Be careful not to pour all the water in at once - you may not need all 2 cups.

Step 3
Knead the Dough: Once your dough has formed, knead it in the bowl for about 10 minutes until it is smooth and elastic. If the dough is too sticky, add more flour as needed.

Step 4
Rest the Dough: Cover the dough and let it rest for about 1 hour. This allows the gluten to relax, making it easier to roll out later.

Step 5
Divide and Roll: After resting, divide the dough into smaller balls, about the size of a golf ball. Using a rolling pin, roll out each ball as thin as possible without tearing it.

Step 6
Apply Butter: Brush each layer of dough with butter and stack them together. Allow this stack to rest for a few minutes.

Step 7
Cook the Mulawwah: Heat a frying pan over medium heat. Once hot, cook the stacked dough until golden brown and crispy on both sides. This should take about 2-3 minutes per side.

Step 8
Serve: Serve the mulawwah hot, optionally with a fried egg on top and a drizzle of honey. Enjoy this delicious Ethiopian breakfast bread as a treat for yourself or share it with loved ones for a special breakfast experience.

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Mulawwah - Traditional Ethiopian Flatbread