Meloui Moroccan Pancakes (Printable Version)

Buttery, layered Moroccan pancakes perfect for breakfast or snacks with honey and jam.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - In a large bowl, combine flour, semolina, salt, and sugar. Gradually add warm water while mixing to form a soft, smooth dough. Knead for 8–10 minutes until elastic and no longer sticky.
02 - Divide dough into 8 equal balls. Cover with a damp cloth and let rest for 15 minutes to relax the gluten.
03 - Grease your hands and work surface lightly with oil. Take one dough ball and flatten it into a very thin, almost transparent circle approximately 10 inches wide.
04 - Dot the surface with softened butter and sprinkle generously with semolina.
05 - Fold the circle into thirds horizontally, then fold again vertically to form a square or rectangle. Set aside and repeat with remaining dough balls.
06 - Let all folded pieces rest for 5 minutes before final shaping.
07 - Gently flatten each square to approximately ½ inch thick.
08 - Heat a nonstick skillet or griddle over medium heat. Lightly oil the surface.
09 - Cook each pancake for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cooked through.
10 - Serve warm, drizzled with honey, jam, or a dusting of powdered sugar.

# Tips from hearthlykitchen:

01 -
  • These pancakes emerge from the skillet with impossibly flaky layers that shatter at first bite
  • The dough becomes impossibly thin and transparent, creating layers you did not know were possible in home cooking
  • Warm honey soaking into fresh meloui transforms breakfast into something that feels like celebration
02 -
  • Warm water matters because cold water makes the gluten tighten up and resist stretching
  • Rest periods between steps are not optional they are what prevent the dough from snapping back
  • Oil your hands every single time or the dough will stick and tear when you try to stretch thin
03 -
  • Add a pinch of anise or cinnamon to the flour mixture for subtle aromatic warmth
  • Use clarified butter instead of regular butter for a more authentic flavor that browns better

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