Moroccan · Breakfast
Meloui (Moroccan Coiled Layered Pancakes)
Meloui is msemen's rounder sibling — the same soft, oiled dough, but instead of folding into a square it is stretched thin, oiled, rolled into a rope and coiled into a spiral before being flattened and griddled. The coil traps countless buttery layers, so a good meloui pulls apart in flaky rings. It is a Marrakech breakfast favourite with honey or amlou.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 5
- Level
- Medium
Ingredients
- 300 g fine bread flour
- 100 g fine durum semolina, divided
- 1 tsp salt, 1 tsp sugar
- About 200 ml warm water
- 60 g soft butter, for smearing
- Neutral oil, for the counter and hands
- Honey or amlou, to serve
Method
- 1
Make a soft dough
Mix the flour, 40 g of the semolina, salt and sugar, then work in the warm water and knead 8–10 minutes to a very soft, smooth, slightly tacky dough, softer than bread dough.
- 2
Rest as oiled balls
Divide into 8 balls, roll each in oil so they stay supple, and rest covered 20 minutes to relax the gluten for stretching.
- 3
Stretch and oil
On a well-oiled counter, stretch a ball outward with oiled palms until almost translucent. Smear with soft butter and dust with a little semolina.
- 4
Roll into a rope
Roll the stretched sheet up tightly from one edge into a long thin rope, then wind the rope around itself into a flat spiral coil and tuck the end under.
- 5
Flatten and griddle
Rest the coils a few minutes, then gently flatten each into a round about 1 cm thick. Cook on a hot, lightly oiled flat pan, flipping, 2–3 minutes a side until golden and the layers are set.
- 6
Serve
Serve hot, pulling apart the flaky rings, with honey or amlou and mint tea.
Chef's tips
- Roll the rope tightly and coil it snugly so the layers stay distinct and pull apart cleanly.
- Keep the dough soft and the counter oiled, not floured — the same rules as msemen apply.
- Rest the coils briefly before flattening so they don't spring back or tear.
Frequently asked questions
What is the difference between meloui and msemen?
They use the same soft, laminated dough. Msemen is folded into a flat square, while meloui is rolled into a rope and coiled into a spiral, giving a rounder pancake with more concentric flaky layers. Both belong to the rghaif family.
Can I make meloui ahead?
Yes. Griddle them lightly, cool, stack with paper between each and refrigerate or freeze. Reheat on a hot dry pan until the layers crisp up again before serving.