Mlaoui (ملوي) — Moroccan Coiled Msemen Bread with Buttery Layers

• 300 gfine semolina (also called durum semolina; use fine, not coarse)
• 200 gall-purpose flour
• 8 ggranulated sugar
• 10 gfine sea salt
• 4 ginstant yeast
• 330 mlwarm water (about 38–40°C)
• 30 mlneutral oil (sunflower or canola)
• 120 gunsalted butter (melted and cooled until just warm)

Instructions

1. 1

   In a large bowl, whisk together the fine semolina, flour, sugar, salt, and instant yeast until evenly combined. Add the warm water and 30 ml neutral oil, then mix 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 slightly tacky. If it feels stiff, add 10–20 ml water total in small additions; the dough should stretch without tearing.

3. 3

   Cover the dough and let it rest for 15 minutes to relax the gluten, which makes stretching easier and prevents shrinkage. During this time, combine the melted butter and 60 ml oil in a small bowl so you have a single brushing mixture ready.

4. 4

   Divide the dough into 8 equal pieces (about 115 g each) and shape each into a tight ball. Coat each ball lightly with the butter-oil mixture, place on a tray, cover, and rest for 15 minutes so the surface stays supple and stretchable.

5. 5

   Oil your work surface generously, then place one dough ball down and press it flat with oiled fingertips. Stretch it outward into a very thin rectangle, lifting and pulling gently from the edges; aim for a sheet about 30 x 40 cm, thin enough to see light through in spots.

6. 6

   Brush the surface lightly with the butter-oil mixture, then sprinkle about 7–8 g (roughly 1 tbsp) of fine semolina evenly over the dough. Fold the rectangle into thirds like a letter, brush again lightly, then fold into thirds again to form a long strip with layered folds.

7. 7

   Starting at one end, coil the strip into a tight spiral like a snail, tucking the end underneath to secure it. Brush the coil lightly with the butter-oil mixture, set it aside, and repeat with the remaining dough balls, keeping the formed coils covered so they do not dry out.

8. 8

   Let the coiled dough rest for 10 minutes so the layers relax and the bread flattens without tearing. While resting, preheat a heavy skillet or griddle over medium heat for 5 minutes; the surface should be hot enough that a drop of water sizzles quickly.

9. 9

   Take one coil and gently press it with oiled hands into a round about 16–18 cm wide, keeping the spiral pattern intact. Do not use a rolling pin; pressing by hand protects the lamination and helps the bread puff in flaky layers.

10. 10

    Place the flattened coil onto the dry hot skillet and cook for 2–3 minutes, until golden spots appear and the bread begins to puff in places. Flip and cook another 2–3 minutes, then flip once or twice more for 30–60 seconds per side to deepen color and ensure the center is cooked.

11. 11

    Transfer the cooked mlaoui to a towel-lined plate and cover to keep it soft while preserving flaky layers. Repeat with the remaining coils, adjusting heat as needed; if it browns too fast, lower to medium-low so the interior cooks through without burning.

12. 12

    Serve warm so the layers separate easily and the aroma of butter and semolina is at its peak. For a classic Moroccan presentation, cut into wedges and offer honey, jam, or soft cheese alongside hot mint tea.