Flaky layered Moroccan pancakes (Print)
Buttery, layered Moroccan flatbread perfect for breakfast with honey
# Ingredient list:
→ Dough
01 - 3 cups all-purpose flour (375 g)
02 - 1 cup fine semolina (120 g)
03 - 1 ½ teaspoons salt
04 - 1 teaspoon sugar
05 - 1 ½ cups warm water (360 ml), plus extra as needed
→ For Shaping
06 - ½ cup vegetable oil (120 ml), for greasing
07 - ¼ cup softened unsalted butter (60 g)
08 - ¼ cup fine semolina (30 g), for dusting
# Directions:
01 - Combine flour, semolina, salt, and sugar in a large bowl. Gradually incorporate warm water while mixing until a soft, smooth dough forms. Knead thoroughly 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 dough ball at a time, flatten and stretch into a very thin, nearly transparent circle approximately 10 inches in diameter.
04 - Distribute small amounts of softened butter across the surface of the stretched dough. Sprinkle generously with fine semolina for texture and layering.
05 - Fold the circle into thirds horizontally, then fold again vertically to create a square or rectangle shape. Set aside and repeat the stretching and folding process with remaining dough balls.
06 - Allow all folded pieces to rest for 5 minutes before final shaping.
07 - Gently flatten each folded square to approximately ½ inch thickness, being careful not to press too hard and damage the layers.
08 - Preheat a nonstick skillet or griddle over medium heat. Lightly oil the cooking surface to prevent sticking.
09 - Place each shaped dough on the hot surface and cook for 2–3 minutes per side. Press gently with a spatula during cooking to ensure even browning and thorough cooking. The pancakes should develop a golden-brown color on both sides.
10 - Serve the meloui warm, drizzled with honey, spread with jam, or dusted with powdered sugar according to preference.
# Expert Tips:
01 -
- Theres something magical about pulling warm, flaky pancakes apart layer by layer
- The contrast between crispy edges and tender, buttery middles is absolutely addictive
02 -
- The dough really does need to be nearly transparent when you stretch it, or the layers wont separate properly
- Letting the dough rest between steps is non-negotiable, otherwise it will keep shrinking back
03 -
- Room temperature ingredients prevent the butter from seizing up when youre spreading it
- Press down gently with your spatula while cooking to ensure even browning and proper layer separation