Malawach is a buttery, flaky flatbread that Yemenite Jews introduced to Israel in the 1950s. It’s typically made with a lot of butter and no eggs or oil, and served with a drizzle of honey, or as a savory breakfast with boiled eggs, tomato, and zhug. The dough is stretched paper thin, and brushed with butter (or ghee), folded, rolled, and knotted before cooking in a hot skillet.