Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, baking powder, and sugar. Stir until all ingredients are evenly distributed.
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.
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.
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.
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.
Apply Butter: Brush each layer of dough with butter and stack them together. Allow this stack to rest for a few minutes.
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.
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.