In a large mixing bowl, combine the flour, warm water, salt, and sugar. Mix until a soft dough forms.

Knead the dough on a clean surface for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.

Divide the dough into 4 equal-sized balls. lightly oil your work surface and rolling pin.

Roll out one ball of dough as thinly as possible until it creates a large, translucent circle. Don't worry if it tears slightly.

Spread a generous layer of softened butter over the entire surface of the rolled dough.

Sprinkle 1/4 of the chopped scallions and sesame seeds evenly over the buttered dough.

Roll the dough up tightly into a long rope (like a jelly roll), then coil the rope into a tight spiral shape, tucking the end underneath.

Repeat the process with the remaining three dough balls. Let the coils rest for 10 minutes to relax the gluten.

Gently flatten each coil with a rolling pin to form a thick pancake, approximately 6 to 7 inches in diameter.

Heat a splash of vegetable oil in a non-stick skillet over medium heat.

Cook each malawach for 3 to 4 minutes on each side, or until the dough is golden brown and crispy.

Remove from the pan and gently clap the bread between your hands (carefully, it's hot!) to separate the flaky layers before serving.