Moroccan cuisine · Dough, Pasta & Rice

Meloui

Paper-thin stretched dough brushed with butter, rolled into a coil and baked flaky in the pan.

Ingredients · for 4 servings

• 350 g flour
• 150 g fine semolina
• 1.5 tsp salt
• 1 tsp sugar
• 300 ml water
• 120 g soft butter
• 80 ml oil
• 3 tbsp semolina for dusting

Instructions

1. Mix the flour, semolina, salt and sugar, gradually work in the lukewarm water, and knead for 10 min. into a very soft, smooth dough; let rest covered for 30 min.
2. Divide the dough into eight balls, rub with oil, and let rest for another 15 min. on an oiled tray.
3. Stretch each ball on the oiled work surface with the heels of your hands into an almost see-through sheet — small holes don't matter.
4. Brush the sheet thinly with soft butter, sprinkle with a little semolina, roll up from the long side into a rope, then coil it up like a snail; let rest for 20 min.
5. Press the coils flat to about 15 cm across with your palm and bake in the pan over medium heat for 3–4 min. per side, brushing with butter, until both sides are speckled golden brown.
6. Squeeze the hot meloui briefly between your palms to separate the layers, and serve immediately with honey or cheese for breakfast.