Method

• 1.
  For the malawach, line a baking tray with baking paper. Place flour, baking powder and 2 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Gradually knead in molasses and 310ml (1 1/4 cup) water until mixture forms a dough. Knead for about 15 minutes until dough becomes smooth and elastic, adding a little extra water or flour if needed. Turn dough onto a flat surface, knead in 1 tbs of the oil to coat the dough. Cut dough into 10 equal-sized pieces, shaping it into balls. Place on prepared tray and cover dough balls generously with the remaining oil. Refrigerate overnight to rest. Brush 25g butter over your work surface.
• 2.
  Cut remaining butter into 10 portions. Working with 1 dough ball and 1 portion of butter at a time, using your hands, stretch dough to a thin layer, almost translucent. Brush dough with a little butter and fold over into 3 layers. Repeat stretching dough out, brushing with butter and folding twice more. Stretch out again, brush with a little butter and fold. Return to baking tray. Repeat with remaining dough balls and butter. Refrigerate, covered, for 2 hours or until required.
• 3.
  Using a rolling pin, roll out each dough portion into a 20cm-round disc. Heat a large non-stick frypan over medium heat. Fry bread, one round at a time, for 2-3 minutes each side or until crispy (the dough will shrink slightly).
• 4.
  Meanwhile, place eschalot in a bowl and cover with cold water. Set aside for 10 minutes. Drain and rinse under cold water. Drain well. Transfer to a small serving bowl. Place labneh and chives in separate serving bowls. Sit caviar on a bowl of ice.
• 5.
  Arrange malawach, eschalot, labneh, chives and caviar on a platter to serve.