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Moroccan Meloui – Laminated Semolina Pancakes

Meloui, a traditional Moroccan laminated pancake, is a delightful fusion of crispiness and tenderness. Made with fine semolina and a touch of yeast, these golden, flaky rounds are a staple in Moroccan breakfasts and tea-time gatherings. The unique rolling and layering technique creates a beautifully laminated texture, reminiscent of puff pastry but with a distinct chewiness. Traditionally served warm with butter and honey, meloui can also be enjoyed with jam, soft cheese, or dipped into a rich syrup of melted butter and honey. This recipe streamlines the preparation, making it accessible for home cooks while preserving its authentic flavor and texture. Whether enjoyed fresh or reheated from frozen, meloui remains a comforting and indulgent treat, perfect for sharing with family and friends.

Breakfast | Moroccan | Vegetarian | Pancake | Frying Pan | Mixing Bowl | Bread Flour | Butter | Semolina | Vegetable Oil | Kneading | Pan-Frying | Rolling | Comfort Food | Make-Ahead
Time to complete

Prep

45min

Cook

30min

Wait

50min

Total

2h 5min

Ingredients (Makes 16 pancakes)

Ingredients

  • 2 cups (320 g) fine semolina or durum flour
  • 1½ cups (190 g) white flour (bread flour or high-gluten preferred)
  • ½ cup (60 g) whole wheat flour (or substitute with white flour)
  • 2 teaspoons (8 g) sugar
  • 2 teaspoons (12 g) salt
  • ¼ teaspoon (1 g) dry yeast
  • 1½ cups (360 ml) warm water (approx.)

For Laminating

  • 1 cup (240 ml) vegetable oil (approx.)
  • ½ cup (115 g) unsalted butter, softened (approx.)
  • ½ cup (80 g) fine semolina (approx.)
Nutrition Information (per 100g)
  • Calories: 290
  • Fat: 12
  • Protein: 6
  • Carbohydrates: 40
  • Fiber: 2
Directions

Preparing the Dough

  • 1. In a large bowl, combine the semolina, white flour, whole wheat flour, sugar, salt, and yeast. Gradually add warm water, mixing until a soft, pliable dough forms.
  • 2. Knead the dough by hand for 10 minutes or with a stand mixer fitted with a dough hook for 5 minutes, until smooth and elastic.

Resting the Dough

  • 3. Lightly oil a tray. Divide the dough into 16 equal balls, about the size of small plums. Place them on the tray, ensuring space between each ball. Oil the tops, cover loosely with plastic wrap, and let rest for 20 to 30 minutes.

Laminating the Dough

  • 4. Generously oil your work surface. Take one dough ball, oil your hands, and flatten it into a paper-thin square using gentle pressure and sweeping motions.
  • 5. Spread softened butter over the dough, then sprinkle with semolina.
  • 6. Roll the dough tightly from the top edge downward, forming a narrow roll. Set aside.
  • 7. Repeat the process with another dough ball, flattening it into a square, spreading butter, and sprinkling semolina.
  • 8. Place the first roll at the top edge of the new square and roll downward, wrapping the new layer snugly around the existing roll.
  • 9. Continue layering and rolling until half of the dough balls are used, forming a thick laminated roll.

Shaping the Pancakes

  • 10. Using a sharp knife, cut the roll into 8 even slices. Place each slice cut-side up on the tray and cover loosely with plastic wrap.
  • 11. Repeat the process with the remaining dough balls to create another laminated roll, then cut into 8 slices.

Final Resting

  • 12. Let the shaped rolls rest for 15 to 20 minutes before cooking.

Cooking the Meloui

  • 13. Heat a large griddle or two frying pans over medium heat.
  • 14. Flatten each roll into a round, about ⅛ inch (3 mm) thick. Place on the preheated pan and cook, flipping several times, until golden and crispy.
  • 15. Transfer cooked meloui to a rack to cool slightly before serving.

Serving and Storage

  • 16. Serve warm with butter, honey, jam, or soft cheese. Traditionally, meloui is dipped into a syrup of melted butter and honey.
  • 17. Store completely cooled meloui in the freezer for up to two months. Reheat in a pan or a preheated 350°F (180°C) oven for a few minutes.
Cookix's Secrets

Alternative Cooking Method

  • Try baking at 375°F (190°C) for a crispier texture.

Alternative Proteins

  • Serve with ricotta or labneh for a protein-rich twist.

Cooking

  • Maintain medium heat to allow thorough cooking without burning.

Dough Handling

  • Ensure the dough is soft but not sticky. Adjust water or flour as needed.

Flavor Enhancements

  • Add a pinch of cinnamon or orange zest to the dough for extra aroma.

Healthier Version

  • Use whole wheat flour entirely for a more nutritious version.

Regional Ingredient Substitutions

  • Replace semolina with fine cornmeal for a different texture.

Rolling Technique

  • Use ample oil to prevent tearing while stretching the dough.

Storage

  • Freeze meloui in airtight containers for longer shelf life.