Meloui

Ingredients

• 400 g (14 oz)flour
• 100 g (3.5 oz)semolina
• 1 tspsalt
• 1 tspyeast
• 4 tbspoil for folding

Method

1. In a large mixing bowl, combine 400 g (14 oz) flour, 100 g (3.5 oz) semolina, 1 tsp salt, and 1 tsp yeast. Gradually add water, mixing with your hand until a soft, elastic dough forms. Knead the dough for about 10 minutes, until it becomes smooth and pliable.
2. Divide the dough into small, equal-sized balls, about the size of a golf ball. Cover them with a damp cloth and let them rest for 15 minutes. This rest allows the gluten to relax, making it easier to stretch the dough.
3. Take one dough ball and flatten it slightly on a lightly oiled surface. Using your fingertips, gently stretch it into a thin rectangle, as thin as you can without tearing. Brush the surface with a little oil to prevent sticking.
4. Starting from one end, roll the stretched dough into a long, thin snake. Coil the snake into a spiral shape, tucking the end underneath to secure it. Repeat this process with the remaining dough balls.
5. Allow the coiled dough to rest for another 15 minutes. This resting period helps the dough relax again, making it easier to flatten without springing back.
6. Once rested, take each coiled piece and gently flatten it with your palm into a round disc, about 1/4 inch thick. Be careful not to press too hard, as you want to maintain the layers within the dough.
7. Heat a griddle or non-stick pan over medium heat. Place the flattened meloui on the griddle and cook for about 2-3 minutes on each side, until they are golden brown and the layers are visible. The meloui should be crisp on the outside and soft on the inside when done.