1-First Step: Mix the dry ingredientsIn a large bowl, combine 2 cups semolina, 1.5 cups white flour, 0.5 cup whole wheat flour, 2 teaspoons sugar, and 2 teaspoons salt. Stir well so the salt and sugar are evenly distributed. This dry mixture sets the base for the dough and helps the final Moroccan meloui cook evenly.

2-Second Step: Dissolve the yeast and add waterIn a separate bowl or measuring cup, dissolve 0.25 teaspoon dry yeast in about 1.5 cups warm water with the sugar. Let it sit briefly so the yeast begins to wake up. Then pour it into the flour mixture a little at a time, mixing until a soft dough forms. You want the dough to feel supple, not stiff.

3-Third Step: Knead until smoothKnead the dough for about 10 minutes. This is the part that builds strength and helps the dough stretch later without tearing. If the dough feels too dry, add a small splash of water. If it feels sticky, dust in a little more flour, but go slowly so the dough stays soft enough for the layered shaping.When the dough is ready, it should feel smooth and elastic. This matters because thin rolling is much easier when the gluten has had time to develop. A soft, rested dough is one of the secrets behind successful meloui rolled pancakes.

4-Fourth Step: Divide and coat the doughDivide the dough into 16 equal balls. Coat each ball with vegetable oil so the surface stays moist and flexible. Then cover the balls and let them rest for 20 to 30 minutes. This pause makes the dough easier to stretch into thin squares later on.

5-Fifth Step: Roll each piece paper thinSet up an oiled work surface. Take one ball at a time and roll it into a very thin square, about 12 inches across. Try to keep the shape even, but do not stress if the edges are not perfect. The goal is a thin sheet that can hold butter and semolina without tearing.If you are new to meloui recipe shaping, move slowly and keep the surface lightly oiled. That helps the dough glide instead of shrink back.

6-Sixth Step: Add butter and semolinaBrush the thin dough with softened unsalted butter, then sprinkle a little semolina over the surface. The butter adds richness while the semolina gives the inner layers a delicate, grainy texture that bakes into that classic flaky bite. This layer is what makes flaky pancakes so satisfying after cooking.

7-Seventh Step: Fold or roll tightlyFold or roll the dough tightly like a cinnamon roll. The tighter the roll, the cleaner the layers will be. Loose rolling can cause the dough to separate during cooking, so keep steady pressure as you shape it. This step matters a lot for the final look of Moroccan meloui.Think of the dough like a spiral notebook. The tighter the spiral, the more beautiful the layers will be once it is flattened and cooked.

8-Eighth Step: Coil into a thick spiral logTake each new roll and coil it around the previous one to form a thick spiral log. This is what gives the bread its round laminated shape. When all the coils are built up, the log should look layered and compact. Let the spiral sit for a moment if it feels loose, because that helps it hold together when sliced.

9-Ninth Step: Slice and rest againSlice the log into 8 pieces. Place the pieces cut-side up and let them rest for 15 to 20 minutes. This rest relaxes the dough and makes flattening easier. It also helps the layers settle so the pancakes cook more evenly on the griddle.

10-Tenth Step: Flatten and cook on medium heatHeat a griddle or pan over medium heat. Working with one piece at a time, flatten it into a 6-inch round. Do not press so hard that the layers disappear. Cook each round for 3 to 5 minutes per side, turning as needed, until it is golden, crispy, and cooked through.Medium heat is important here. Too hot, and the outside browns before the inside cooks. Too low, and the bread can dry out instead of turning crisp. A steady medium flame gives these flaky round laminated pancakes their best texture.

11-Final Step: Serve warmServe the meloui warm from the pan for the best flavor and texture. They are especially good with honey, jam, soft cheese, or savory fillings. If you want to keep things simple, a little butter is enough. For a fuller meal, pair them with eggs, olives, or soup.