Moroccan pancakes/Meloui
Discover the art of making Meloui, Morocco’s beloved flaky, crispy pancakes. These golden, layered flatbreads are perfect for breakfast or snacks, served with honey, butter, or savory toppings. Made with a blend of flour, semolina, and yeast, Melaoui is folded and cooked to perfection, offering a delightful texture and rich flavor. Whether paired with Moroccan mint tea or enjoyed as a standalone treat, Melaoui adds a touch of authentic Moroccan cuisine to your table. Try this traditional recipe and bring the taste of Morocco to your home!
Ingredients for Moroccan pancakes/Meloui:
- 250 g all-purpose flour
- 125 g fine semolina (for a crispy texture)
- 1 teaspoon salt
- 1 teaspoon yeast (dissolved in a bit of warm water)
- 1 teaspoon baking powder
- About 300 ml warm water (adjust as needed for a soft dough)
- Melted butter (for layering)
- Olive oil (for spreading the dough)
Instructions for Moroccan pancakes/Meloui:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, fine semolina, salt, and baking powder. Add the dissolved yeast and slowly pour in the warm water while kneading. Continue kneading the dough for about 10-15 minutes until it becomes smooth and elastic.
2. Rest the Dough:
Cover the dough with a damp cloth and allow it to rest for 30 minutes. This will make the dough more pliable and allow the yeast to activate for better texture.
3. Divide and Shape:
After the dough has rested, divide it into small balls, each about the size of a golf ball. Coat each ball with a mixture of melted butter and olive oil to prevent sticking during shaping.
4. Layering the Dough:
On a greased surface, take one dough ball and flatten it with your hands or a rolling pin until it becomes very thin. Brush the surface with melted butter and olive oil, then fold the dough into a square by folding in the edges. Repeat this with all the dough balls.
5. Cook the Meloui:
Heat a non-stick pan or griddle over medium heat. Cook each msemen square for 2-3 minutes on each side until golden and crispy. You can brush a little more butter or oil while cooking for extra crispiness.
6. Serve:
Serve the Moroccan pancakes warm with honey, jam, or butter for a sweet treat, or alongside savory dishes like tagines for a more hearty meal.
Why You’ll Love Moroccan Pancakes:
These pancakes are known for their flaky layers and crisp texture. They are incredibly versatile, easy to make, and can be enjoyed at any time of day. The combination of semolina and flour gives msemen its unique texture, while the butter and oil layers add richness to each bite.
Moroccan pancakes/Meloui
Description
Moroccan pancakes, also known as Meloui, are crispy and flaky layered flatbreads that are popular in Morocco. These golden delights are perfect for breakfast, snacks, or alongside a delicious tagine. Made with a blend of flour, semolina, and yeast, they are folded and layered with butter and olive oil to create a delicate, crispy texture. Serve them with honey, jam, or butter for a true Moroccan experience.
Ingredients:
Instructions:
step 1
-
Prepare the Dough:
In a large mixing bowl, combine the flour, fine semolina, salt, and baking powder. Add the dissolved yeast and gradually pour in the warm water while kneading. Continue kneading the dough for about 10-15 minutes until it becomes smooth and elastic
Step 2
-
Rest the Dough:
Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the dough to become more pliable and the yeast to activate.
Step 3
-
Divide and Shape:
Divide the dough into small balls, roughly the size of a golf ball. Coat each ball with a mixture of melted butter and olive oil to prevent sticking while shaping.
Step 4
-
Layering the Dough:
On a greased surface, take one dough ball and flatten it with your hands or a rolling pin until it is very thin. Brush the surface with melted butter and olive oil, then fold the dough into a square by folding in the edges. Repeat this with all the dough balls.
Step 5
-
Cook the Msemen:
-
Heat a non-stick pan or griddle over medium heat. Cook each msemen square for 2-3 minutes on each side, or until golden and crispy. You can brush a little more butter or oil while cooking for extra crispiness.
-
step 6
-
Serve:
Serve the Moroccan pancakes warm, accompanied by honey, jam, or butter for a sweet treat, or alongside savory dishes like tagines.
Equipements:
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