From here is the definition of milawi.
a certain flatbread called Milawi (Mill-ay-wee) made its way into the
cities. It is flour and water made into a dough and then folded over
and over with copious amounts of olive oil until it is slick, firm and
elastic. Then it is stretched to about 10 inches and thrown on an
inverted metal disk (looks like a reshaped, burnt hubcap - probably
is) that is resting over a gas flame, and cooked until it is dark on
From yeshiva.co's Rabbi Moshe Leib Halberstadt: are the principles of making the brocho
In a regular case where one uses soya, canola or vegetable oil which
do not have a very dominant taste, and with the amount necessary for
making dough, the taste of the dough is principal and it is classified
as proper bread for which the blessing is Hamotzie Lechem Min
Ha’aretz. But in a case where one uses a large amount of oil which has
a very strong taste such as olive oil, and the taste of the oil is
more dominant than the taste of the dough, it is considered snack
bread for which the blessing is Bore Minei Mezonot.
The questioner at yeshiva.co was asking about ground sprouted wheat but the answer does not appear to be specific to that sort of flour.