About This Dish
A distinctive Moroccan flatbread made by rolling the dough into a rope and then coiling it into a spiral before flattening and cooking on a griddle. This technique creates concentric layers that make meloui exceptionally flaky and fun to eat — you can peel it apart layer by layer. The spiral shape is visually beautiful and gives the bread its name, which means "rolled" in Arabic. Meloui is richer than regular bread thanks to the butter layered between the coils. It is a beloved breakfast bread, especially popular during Ramadan suhoor (pre-dawn meal).
Ingredients
- 300 g All-purpose flour
- 200 g Fine semolina
- 280 ml Warm water
- 1 tsp Salt
- 80 g Butter, softened
- 3 tbsp Vegetable oil for stretching
Instructions
- 1
Mix flour, semolina, and salt. Add water and knead 10 minutes until very smooth.
- 2
Divide into 6 balls. Oil and rest 30 minutes.
- 3
Stretch each ball into a thin rectangle on an oiled surface.
- 4
Spread with softened butter. Roll tightly into a long rope.
- 5
Coil the rope into a flat spiral, tucking the end underneath.
- 6
Flatten the spiral gently with your palm to about 1cm thick.
- 7
Cook on an oiled griddle over medium heat, 3-4 minutes per side.
Tips & Tricks
- The coiling technique is the key — roll tightly for the best layers.
- Generous butter between the layers creates the signature flakiness.
- You should be able to uncoil and peel apart a well-made meloui.