- Lunch/Dinner
Summer Egg Malawach
This light and flaky flatbread is packed with summer veggies and a sunny-side-up egg. It’s perfect for a picnic or on-the-go lunch.
Ingredients
Malawach Dough:
- cups all-purpose flour
- cups water + more if dough seems dry
- tablespoon cane sugar
- teaspoon salt
- teaspoon cumin
- teaspoon black pepper
- tablespoons Vital Farms butter + more for greasing workspace, (room temperature)
Tomato-Parsley Salad:
- red onion, (diced)
- ⅔ cups sliced cherry tomatoes
- ¼ cup parsley, (finely chopped)
- tablespoon red wine vinegar
- teaspoon olive oil
- ½ teaspoon salt
Tahini Garlic Sauce:
- tablespoon tahini
- tablespoon olive oil
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
Sunny-Side-Up Egg
- Vital Farms Eggs, (cooked sunny-side up)
Instructions
In a large bowl, whisk together the flour, sugar, salt, cumin, and black pepper.
Add 3/4 cups water and mix by hand until the dough comes together. Add more water, 1 tablespoon at a time, if the dough is too dry or crumbly.
Knead on a lightly buttered surface (and with greased hands as needed) for about 5 minutes, until the dough is smooth and springy.
Wrap the dough in plastic and refrigerate for 1 hour.
Line a baking sheet with parchment paper.
After chilling, divide the dough into 4 equal pieces.
Working one at a time, pull and stretch each piece as thin as possible, then lightly spread butter on top.
Fold into thirds, then again into a square, and place on the parchment-lined sheet.
Chill folded dough squares in the fridge for another hour.
Roll out each chilled square into a round, about 1/8-inch thick.
Heat a skillet over medium heat and melt a little butter. Cook each malawach for 2–3 minutes per side, until golden and flaky.
Just before ready to serve, combine all of the Tomato-Parsley Salad ingredients together into a small mixing bowl, and stir. Set aside to marinate while preparing the garlic tahini.
Add the tahini, olive oil, salt and garlic powder to a small bowl, and stir to combine.
Allow the Malawach to cool slightly, then assemble each with a sunny-side-up egg. Divide the Tomato-Parsley Salad and Tahini Garlic Sauce. Wrap up, and enjoy!
