BreadSourdough
Light Loaded Malawach Recipe
Light Loaded Malawach Recipe in a home version, easy to prepare, and delicious. 195 kcal and 12 grams of protein for one slice out of 1
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Nutrition values per serving
Calories
195 cal
Protein
12 g
Carbs
24 g
Fat
5 g
Difficulty
Easy
Prep time
10 min
Cook time
5 min
Servings
1 serving
Ingredients
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Scale
3 sheets Rice paper 22 cm
1 egg white L
20 g (heapful tablespoon) white cheese 3%
5 g (teaspoon) erythritol powder ErythritolA natural, almost zero-calorie sweetener that looks and bakes much like sugar.
2 spoons of water
A pinch of salt
1 Hard-boiled egg M
1 Tomato - crush
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Method
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Mix all the ingredients except the rice sheets in a large flat plate to make the batter.
Dip a sheet of rice paper on both sides in the batter and stack 3 sheets to create one malawach.
Fry in a pan over medium heat using oil spray.
Turn when the malawach is seared on the bottom.
Fry for a few seconds until the other side is also seared, the malawach will swell and flatten back.
Serve immediately with tomato paste.
Small tips that make a difference
- Wet the rice paper for only a second - it keeps softening after you take it out.
Frequently asked questions
- Is it really similar to real malawach?
- The flaky, crisp texture is very close, but this version is built on rice paper instead of laminated dough - far fewer calories.
- How many calories per serving?
- About 195 calories for one malawach, compared with 500 or more for a classic one.
- Can I use a savoury filling instead of sweet?
- Absolutely. White cheese with zaatar, hard boiled egg or tuna all work well with the same method.
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Guides that help with this recipe
The background behind the techniques in this recipe — for when you want to understand why it works, not just follow the steps.
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Cutting: How to Lose Body Fat Without Losing Muscle
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Calorie Deficit: How It Really Works, and How to Build One You Can Live With
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Dough Hydration: What the Number Means and How to Choose It
75% hydration, 60%, 100% - what that actually means, how to calculate it, why the same recipe behaves differently in your kitchen, and how to go wetter without the dough sticking to everything.
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