Directions

• Combine the flour, salt, and sugar in a large mixing bowl. Add the water, 1 tablespoon of the ghee, and the vinegar; stir with your hand or a wooden spoon until the liquid has all been absorbed.
• Spill the dough onto a non floured work surface and knead for 2 – 3 minutes, until it’s pliable and moist with all the flour incorporated but still looks rough and doesn’t feel totally smooth. Place it in a clean bowl and loosely cover for 30 minutes.
• Remove the dough from the bowl and knead it on the same surface for another 3 minutes or so; this time, it should be smoother. Divide it into eight even pieces and roll each one int a smooth ball.
• In a small bowl, combine the remaining 6 tablespoons ghee with the butter, then use a pastry brush to paint a thin layer of this mixture over your work surface. Working with one ball of dough at a time, roll it into a roughly 10-inch round (don’t worry about making a perfect circle). Brush a layer of the ghee mixture all over the top of the dough, approximately 2 teaspoons per piece.
• Tightly roll the dough like a jelly roll, then coil it around itself like a cinnamon bun. Repeat with the test, then arrange them all on a plate or baking sheet, cover with plastic and refrigerate until they’re firm and well chilled throughout, at least 1 hour and up to 2 days. You may also wrap them tightly and freeze for up to 1 month, then thaw them completely in the fridge before proceeding.
• When you’re ready to fry the malawach, roll out each piece of dough into a roughly 9-inch circle on a clean, non floured work surface. Stack them between pieces of parchment paper, foil or plastic wrap as you start frying.
• Line a plate or baking sheet with paper towels and set it off to the side. Heat the oven to 175°F. Place a skillet over high heat and pour in the canola oil. Once it’s smoking hot, add one malawach and immediately reduce the heat to medium. Cook 1 – 2 minutes, until the bottom and edges are golden, then flip and cook for an additional 1 – 2 minutes. If, as you cook, the edges are browning faster than the top, carefully tilt the pan and bast a bit of oil over the dough, particularly if your skillet is on the larger side.
• Move the fried malawach to the lined plate and keep them warm in the oven while you cook the rest, leaving the oil over medium heat for the rest of the process. Serve immediately while the bread is still quite warm.