Meloui (ملوي) — Moroccan Spiral-Layered Pan-Fried Flatbread

• 360 gall-purpose flour (plus 20 g extra for dusting)
• 120 gfine semolina (also used for shaping)
• 6 ggranulated sugar
• 8 gfine sea salt
• 4 ginstant yeast
• 300 mlwarm water (about 38–40°C)
• 30 mlneutral oil (for the dough)
• 80 gunsalted butter (melted and cooled slightly)

Instructions

1. 1

   Combine the flour, fine semolina, sugar, salt, and instant yeast in a large bowl and whisk until evenly mixed. Add the warm water and 30 ml neutral oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 10 minutes by hand (or 7 minutes in a stand mixer on medium-low) until it becomes smooth, elastic, and only slightly tacky. If it feels wet and sticky after kneading, add 10 g flour at a time (up to 30 g) and knead again until manageable.

3. 3

   Lightly oil your hands and the bowl, then place the dough inside and cover. Rest for 15 minutes so the gluten relaxes, which makes stretching easier and prevents tearing.

4. 4

   Divide the dough into 6 equal pieces (about 150 g each) and shape each into a tight ball. Coat each ball with a thin film of oil and place on an oiled tray, then cover and rest for 15 minutes to relax again.

5. 5

   Mix the melted butter and 60 ml neutral oil in a small bowl to create your lamination fat. Set a wide work surface and lightly oil it, then keep the 60 g semolina nearby for sprinkling as you shape.

6. 6

   Working with one dough ball at a time, press it into a small disc and begin stretching it outward with oiled fingertips. Continue stretching until you have a very thin sheet (about 35–40 cm wide) that is nearly translucent, and keep the edges as even as possible.

7. 7

   Brush or drizzle about 1 1/2 tbsp (roughly 20 ml) of the butter-oil mixture over the entire surface of the dough sheet. Sprinkle about 10 g semolina evenly across the top to create separation between layers and help crisping.

8. 8

   Fold the dough sheet into thirds like a letter to form a long strip, then lightly brush the top with a little more butter-oil mixture. Starting from one end, roll the strip into a tight coil to form a spiral, then tuck the end underneath so it does not unravel.

9. 9

   Place the spiral seam-side down on the oiled tray and repeat with the remaining dough balls. Cover and rest the spirals for 10 minutes so they flatten without springing back and the layers settle.

10. 10

    Heat a heavy skillet or griddle over medium heat for 3 minutes, then lightly grease it with about 5 ml oil. Gently press one spiral with your fingertips into a round about 18–20 cm wide, using a light dusting of semolina only if it sticks.

11. 11

    Cook the meloui for 3–4 minutes on the first side until golden with darker toasted spots and the layers begin to puff slightly. Flip and cook 3–4 minutes more, then flip once or twice for 30–60 seconds per side to deepen color without burning.

12. 12

    Transfer to a rack or clean towel and cover loosely so steam doesn’t soften the crust too much. Repeat cooking with the remaining spirals, greasing the pan with about 5 ml oil between breads for even browning and crisp edges.