Meloui Moroccan Pancakes (Print version)
Flaky, layered Moroccan pancakes traditionally served warm with honey or jam. Perfect for breakfast or snack time.
# What you'll need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 1 cup (120 g) fine semolina
03 - 1 ½ teaspoons salt
04 - 1 teaspoon sugar
05 - 1 ½ cups (360 ml) warm water, plus extra as needed
→ For Shaping
06 - ½ cup (120 ml) vegetable oil, for greasing hands and work surface
07 - ¼ cup (60 g) softened unsalted butter
08 - ¼ cup (30 g) fine semolina, for dusting
# How to make it:
01 - In a large bowl, combine flour, semolina, salt, and sugar. Gradually incorporate warm water while mixing to form a soft, smooth dough. Knead vigorously for 8–10 minutes until the dough becomes elastic and no longer sticky.
02 - Divide the dough into 8 equal portions and shape into balls. Cover with a damp cloth and allow to rest for 15 minutes to relax the gluten.
03 - Lightly grease your hands and work surface with oil. Working with one ball at a time, flatten and stretch into a very thin, almost transparent circle approximately 10 inches in diameter.
04 - Distribute small dots of softened butter across the stretched dough surface. Sprinkle generously with fine semolina for texture.
05 - Fold the circle horizontally into thirds, then fold vertically to form a neat square or rectangle. Place on a clean surface and repeat with remaining dough balls.
06 - Allow all folded pieces to rest for 5 minutes to prevent springing back during cooking.
07 - Gently press each folded square to approximately ½ inch thickness, being careful not to tear the layers.
08 - Place a nonstick skillet or griddle over medium heat and lightly oil the surface.
09 - Cook each pancake for 2–3 minutes per side, pressing gently with a spatula to ensure even cooking, until golden brown and cooked through.
10 - Serve immediately while warm, drizzled with honey, spread with jam, or dusted with powdered sugar.
# Expert suggestions:
01 -
- One bite of that honey soaked layered texture and youll understand why Moroccan families have been making these for generations
- The technique looks intimidating but becomes meditative once you find your folding rhythm
02 -
- Warm water is non negotiable for activating the semolina and creating pliable dough
- The first few attempts might tear but that thin transparency is exactly what creates the most delicate layers
03 -
- Let your dough rest longer if it keeps springing back, as relaxed dough stretches thinner without tearing
- A lightly oiled work surface prevents sticking better than flour which can make the dough tough