Meloui Moroccan Pancakes (Printable)
Buttery, layered Moroccan pancakes with golden crispy edges and soft centers, perfect for drizzling with honey.
# 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 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, combine flour, semolina, salt, and sugar. Gradually incorporate warm water while mixing to form a soft, smooth dough. Knead thoroughly for 8–10 minutes until the dough becomes elastic and is no longer sticky.
02 - Divide the dough into 8 equal 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 it into an extremely thin, nearly transparent circle approximately 10 inches in diameter.
04 - Distribute small dots of softened butter across the surface and sprinkle generously with fine semolina.
05 - Fold the circle horizontally into thirds, then fold vertically to create a square or rectangle. Set aside and repeat with the remaining dough balls.
06 - Allow all folded pieces to rest for 5 minutes before final shaping.
07 - Gently press each square to approximately ½ inch thickness, being careful not to tear the layers.
08 - Heat a nonstick skillet or griddle over medium heat. Lightly oil the cooking surface.
09 - Cook each pancake for 2–3 minutes per side, pressing gently with a spatula during cooking, until golden brown and completely cooked through.
10 - Serve warm, drizzled with honey, spread with jam, or dusted with powdered sugar.
# Expert Tips:
01 -
- The layered, flaky texture creates an irresistible buttery melt-in-your-mouth experience that keeps everyone reaching for seconds
- These pancakes bridge the gap between special occasion and everyday breakfast, impressive enough for guests but simple enough for a Tuesday morning
02 -
- The dough might seem impossibly thin when you're stretching it, but that delicacy is exactly what creates the beautiful layers you want
- Working with slightly damp hands prevents the dough from sticking while allowing you to maintain control over the stretching process
03 -
- Add a pinch of anise or cinnamon to the dough for aromatic depth that hints at traditional Moroccan flavors
- These reheat beautifully on a skillet for a quick breakfast, though they rarely last long enough to need storing