Moroccan Meloui Recipe - Round Moroccan Pancake (Rghaif)
Meloui are distinctive round Moroccan pancakes, uniquely shaped by coiling a dough strip and then flattening the upright spiral.
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Instructions
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Combine all dry ingredients, then gradually add 1.5 cups warm water to form a soft, non-sticky dough, adjusting water or flour as needed.
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Knead the dough on a lightly floured surface for 10 minutes by hand, or 5 minutes with a stand mixer, until smooth and elastic.
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Divide the dough into small, plum-sized balls, cover them, and let rest for 20 minutes.
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Preheat a pan or griddle over medium heat.
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On a large, oiled work surface, flatten one dough ball into a very thin, large circle using oiled hands.
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Dot the flattened dough with butter and sprinkle with semolina, then fold it into thirds, like a letter.
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Dot the resulting strip with more butter and semolina, then fold it again into thirds.
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Flatten the narrow strip, sprinkle with semolina, then roll it tightly into a coil; pinch the loose end to seal, stand it upright on an oiled tray, and coat it with more oil. Repeat this shaping process for all remaining dough balls.
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Flatten a coiled dough piece evenly into an approximately 1/8-inch thick circle.
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Cook the flattened dough on the preheated pan for about 5 minutes, turning several times, until golden brown and thoroughly cooked.
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Serve meloui hot, plain or with a warm butter-honey syrup. Reheat frozen meloui in a pan or 350F oven until hot.