Malawah

Method

Mix flour, salt and water to form a soft dough, then knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes. Divide dough into 4 equal balls and roll each thinly on a floured surface. Brush generously with melted ghee and fold into quarters, then brush again with ghee. Heat a large non-stick pan or griddle over medium-high heat and cook each folded square for 2-3 minutes per side until golden and crispy, pressing gently with a spatula. Crack an egg onto each warm malawah, fold in half and cook for 1-2 minutes until the egg is set to your preference. Serve immediately whilst hot.