In a large mixing bowl, combine the flour, salt, and sugar, then gradually add the warm water while mixing with your hand or a wooden spoon.

Knead the dough on a clean surface for about 5-7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.

Divide the dough into 4 equal pieces, roll them into balls, coat each lightly with vegetable oil, and let them rest covered for 20 minutes to relax the gluten.

Take one ball of dough and flatten it on a lightly oiled surface, using a rolling pin or your hands to stretch it into a very thin, translucent rectangle.

Using your fingers, smear about 2 tablespoons of softened butter evenly over the entire surface of the stretched dough.

Fold the long sides of the dough inward to meet in the center, then roll the strip up from the bottom like a carpet to form a tight cylinder.

Twist the cylinder gently and coil it into a spiral shape (resembling a snail shell), tucking the end underneath to secure it.

Repeat this process with the remaining dough balls, then place the coils on a tray, cover with plastic wrap, and refrigerate for at least 20 minutes to firm up the butter.

When ready to cook, heat a non-stick frying pan over medium heat with a light drizzle of oil.

Flatten a chilled dough coil between your palms or with a rolling pin into a round disk about 6-8 inches in diameter.

Place the disk in the hot pan and fry for 3-4 minutes on one side until golden brown and crispy.

Flip the bread and cook for another 2-3 minutes on the other side, ensuring the layers are cooked through and the exterior is flaky.

Transfer the cooked Malawach to a plate lined with a paper towel and repeat with the remaining dough disks.

Serve immediately while warm and flaky, traditionally accompanied by sliced hard-boiled eggs and a dip made of grated fresh tomatoes.