Meloui

A Moroccan coiled griddle bread

Meloui is a round Moroccan laminated bread shaped by rolling thin dough sheets into a coil before flattening and griddle cooking. Christine Benlafquih writes that the name relates to rolling; she uses `malawi` for the plural. Butter and semolina separate the thin sheets, leaving layers that can be pulled apart after cooking.

Meloui is related to msemen, but this formula makes round coiled breads rather than square folded ones. Benlafquih's page describes a newer, shorter-workspace method in which one rolled strip is wrapped inside another square before the dough is sliced into rounds. This page is identified as Moroccan; similarly named Tunisian Mlewi remains a separate archive candidate and is not treated here as the same recipe.

Dough and first rest

The dough uses fine semolina or durum flour, white flour, a little whole-wheat flour, sugar, salt and a very small amount of dry yeast. Whole-wheat flour is optional; the page says it can be replaced with white flour. Add warm water until the dough is soft and pliable but not sticky, then knead by hand for about 10 minutes or by mixer for about 5 minutes.

Divide the dough into about 16 smooth plum-sized balls. Oil the tray and tops, cover loosely, and rest for 20–30 minutes. Prepare a clean work area at least 12 inches square, with oil, softened butter and semolina close by. The source gives no numeric water or dough temperature.

Layer, coil and cut

Stretch one ball into a paper-thin square and coat it with softened butter and semolina. Roll it snugly from the top edge toward you. Stretch a second ball the same way, butter and dust it, then wrap the first roll inside it. Continue until half the dough balls form one layered roll; repeat with the remaining balls to make a second.

Cut each long roll into eight even pieces. Stand them cut-side up, cover loosely and rest 15–20 minutes. Snug wrapping helps keep the visible coils together. Flatten each piece firmly to about 1/8 inch and cook in batches, turning several times on a medium griddle or large pan until golden and crisp outside. Avoid excessive heat so the center can cook through.

Serving, storage and handling

Serve the breads warm with butter, honey, jam or soft cheese. The page also describes a butter-and-honey dipping syrup, but that accompaniment is not included in this recipe's ingredient list. Cool the breads completely before freezing. The author says they do not keep well at room temperature for more than a day; this is a freshness observation, not a food-safety limit.

Flour is raw and may contain harmful bacteria. Do not taste raw dough. Keep it away from ready-to-eat foods, then wash hands and clean tools and surfaces after handling. Use care when transferring and turning the oiled dough on the hot griddle.

Evidence limits

The measured batch makes 16 rounds about 5 inches across. Shaping fats are approximate, and no tested scaling ratio is supplied. The page establishes the Moroccan form and describes the coil method, but does not date the bread's first attestation or establish identity with Tunisian breads that have similar names.