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Somali Malawah Recipe - Easy Authentic Recipe

Author: Sadiyah Ali
Somali Malawah (also spelled Malawax) are soft, sweet crepes with delicate golden edges and a hint of cardamom that are enjoyed for breakfast or with afternoon tea. Lightly crisp at the edges and tender inside, they’re perfect with honey, sugar, or a side of savory suqaar.
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Prep Time:10 minutes
Cook Time:15 minutes
Servings: 10 Malawah

Ingredients

  • 2 cup milk
  • 1 cup of water (1 cup if you like to do the pan rotation, 2/3 if you do the traditional swirl method)
  • 1 egg
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp cardamom powder
  • 1/2 tsp cinnamon powder
  • 2 cups flour

Instructions

  1. Add all of the ingredients to a large mixing bowl or blender.
  2. Blend or whisk with a hand mixer until the batter is completely smooth and there are no lumps. The consistency should be like heavy cream.
  3. Cover the batter and allow it to rest for about 10–20 minutes at room temperature. This will let the gluten relax and make for a softer Malawah.
  4. Heat a non-stick skillet over medium heat.
  5. Lightly grease the pan with a few drops of oil. Do not over-grease the pan, or you will have a hard time spreading the batter.
  6. Pour about 1/4 cup of batter into the center of the pan and immediately spread it out into a thin round circle. You can spread the batter by lifting the pan and tilting it in a circular motion, or you can use a ladle to distribute the batter outward in a spiral. (See my video for a visual!)

Video