Meloui Moroccan Pancakes (Printable version)

Flaky, layered Moroccan pancakes traditionally served warm with honey or jam for breakfast or snacks.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup fine semolina
03 - 1 ½ teaspoons salt
04 - 1 teaspoon sugar
05 - 1 ½ cups warm water (plus extra as needed)

→ For Shaping

06 - ½ cup vegetable oil (for greasing hands and work surface)
07 - ¼ cup softened unsalted butter
08 - ¼ cup fine semolina (for dusting)

# Directions:

01 - In a large bowl, mix flour, semolina, salt, and sugar. Gradually add warm water, mixing to form a soft, smooth dough. Knead for 8–10 minutes until elastic and no longer sticky.
02 - Divide dough into 8 equal balls. Cover with a damp cloth and let rest for 15 minutes.
03 - Grease your hands and work surface lightly with oil. Take one dough ball, flatten it into a very thin, almost transparent circle (about 10 inches wide). Dot the surface with softened butter and sprinkle generously with semolina.
04 - Fold the circle into thirds horizontally, then fold again vertically to form a square or rectangle. Set aside; repeat with remaining dough balls.
05 - Let all folded pieces rest for 5 minutes.
06 - Gently flatten each square to about ½ inch thick.
07 - Heat a nonstick skillet or griddle over medium heat. Lightly oil the surface. Cook each pancake for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cooked through.
08 - Serve warm, drizzled with honey, jam, or a dusting of powdered sugar.

# Expert advice:

01 -
  • The contrast between crisp, buttery edges and tender layered middle is absolutely addictive
  • They're surprisingly forgiving, making them perfect for building confidence with dough handling
  • You can make the dough ahead and keep them in the fridge for fresh breakfast all week
02 -
  • Overworking the dough during the stretching phase will make it resist thinning out, so be gentle but confident
  • If the dough keeps springing back while stretching, let it rest covered for another 5 minutes to relax completely
  • Too much butter between layers can cause them to separate during cooking, so use it sparingly
03 -
  • Warm your hands under running water before working with the dough for easier stretching
  • Let the cooked pancakes rest for a minute before serving, allowing the steam to settle and the layers to set

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