What bracha do we make on malawach? Does it have the same status as bread, or do we treat it as a cake or cookie?

  • Are you using water or juice to mix with the flour ? Or is it a giant pancake from filo dough ?
    – eramm
    Jan 5, 2014 at 17:45
  • 1
    what is milawi? malawa7? if it is, anything you dip you should wash for. even an apple which you dip in honey. also malawa7 is used as a bread type not a cookie. Jan 5, 2014 at 18:22
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    −1: question doesn't explain what milawi is. (Just in case it's obvious to everyone else and I'm ignorant, I checked Wiktionary and Wikipedia, but they have nothing.) I'd even vote to close as "unclear what you're asking", were my vote not binding.
    – msh210
    Jan 6, 2014 at 0:29
  • Further comments are at chat.stackexchange.com/transcript/message/13002840#13002840 et seq.
    – msh210
    Jan 6, 2014 at 2:26
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    I'd never heard of milawi before this post. Jan 6, 2014 at 13:57

1 Answer 1


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 both sides.

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.

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