Malawah, also spelled malawax, is a traditional Somali food that resembles a flatbread or pancake. It is a popular breakfast item and is known for its rich, buttery taste. The dish is typically made from a simple batter consisting of flour, water, salt, sugar, and yeast. Some variations include eggs and milk to achieve a richer texture.

The preparation involves mixing the ingredients into a smooth batter, letting it rest to allow for fermentation, then cooking it on a skillet or griddle until golden brown. The unique taste and texture come from the liberal use of oil or ghee during cooking.

Malawah is similar to other types of flatbreads found in the region, like Yemen's malawach and Ethiopia's injera, but it is distinguished by its thickness and the addition of sugar, which gives it a slightly sweet flavor. This sweetness allows it to be served in both savory and sweet contexts. In Somali households, malawah is often accompanied by tea and can be served with honey, jam, or meats and vegetables for a more substantial meal.

The dish reflects the confluence of different culinary influences in the Horn of Africa, incorporating elements from Arabian, Indian, and African cuisines. Its versatility and ease of preparation have made it a staple in Somali cuisine both domestically and in the diaspora.

Malawah's cultural significance is also noteworthy; it is commonly served during special occasions like Eid and weddings, symbolizing hospitality and warmth. Over time, it has become a cherished dish among Somali communities worldwide, often used to maintain cultural ties and heritage.