Meloui

ملوي

“Spiral flatbread — the chewy, layered sibling of msemen.”

Prep 30 min + 30 min rest · Cook 20 min · Serves 8 pieces · Difficulty Medium · Origin: Throughout Morocco

Meloui is msemen's spiral cousin — the dough is stretched, buttered, and instead of folded into a square, rolled into a tight coil and then flattened, creating a spiral of flaky layers that unwind as you eat. Softer and chewier than msemen, with a slightly stretchy interior, meloui is a morning staple served with honey, butter, and tea. Made by hand in minutes by any Moroccan mother, it is impossible to eat just one.

Ingredients · Serves 8 pieces

• plain flour400 g
• fine semolina100 g
• salt1 tsp
• instant yeast7 g
• as needed (~250 ml)warm water
• butter, softened100 g
• for layeringfine semolina
• for handsoil

The Recipe

1. 1.Make dough as for msemen. Rest 30 minutes. Divide into 8 balls.
2. 2.Oil your hands and the surface. Stretch each ball very thin.
3. 3.Spread with softened butter and a pinch of semolina.
4. 4.Roll the dough up into a tight log. Then coil the log into a spiral. Tuck the end under.
5. 5.Flatten gently with your palm to about 1.5 cm thick.
6. 6.Cook on a dry medium griddle for 3–4 minutes each side until golden.

Chef's Tips

• The tighter you roll the log, the more defined the spiral layers will be.
• Don't press too hard when flattening — you want to keep some height for the layers.