Moroccan Flaky Layered Round Bread (Classic Meloui)

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A beloved Moroccan breakfast bread, this flaky, paper-thin round flatbread is made by laminating a soft semolina dough with butter and stretching it into delicate layers. It cooks in minutes on a hot skillet and is best served warm with honey, jam, or alongside a savory tagine.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 20 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 1 gSugar
• 10 gProtein
• 250 mgSodium
• 140 mgPotassium
• 25 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the dough

• 2 cups fine semolina
• 1 cup all-purpose flour
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 2 tbsp vegetable oil
• About 1 cup warm water

For the layering

• 6 tbsp unsalted butter, very soft
• 3 tbsp vegetable oil
• 1/3 cup fine semolina, for dusting

For serving (optional)

• Warm honey or date syrup
• Soft butter or mild fresh cheese

Directions

1. In a large bowl, whisk together the semolina, flour, salt, and sugar. Add the 2 tablespoons of oil and rub it into the flour with your fingertips until the mixture looks like coarse meal.
2. Gradually pour in the warm water while mixing by hand, adding just enough to bring the dough together. Knead for 8 to 10 minutes until the dough is very soft, smooth, and slightly tacky. Cover with plastic wrap and let rest for 20 minutes.
3. While the dough rests, mash the soft butter with the 3 tablespoons of oil in a small bowl until you have a spreadable paste. Lightly oil a work surface and your hands.
4. Divide the rested dough into 6 equal balls. Working with one ball at a time (keep the others covered), flatten it into a thin round about 6 inches across.
5. Brush the surface generously with the butter-oil paste, then sprinkle with a tablespoon of semolina. Fold the top edge down to the center, the bottom edge up to the center, then fold the left and right sides in to form a small square packet.
6. Let the packet rest 5 minutes, then very gently stretch it outward with your fingertips into a large, paper-thin round about 9 to 10 inches across, taking care not to tear the layers.
7. Heat a dry cast-iron or heavy nonstick skillet over medium heat for 2 minutes. Lay one round in the pan and cook 2 to 3 minutes per side, pressing gently with a spatula, until golden-brown spots appear and the bread puffs and flakes.
8. Transfer the cooked bread to a plate and immediately cover with a clean kitchen towel to keep it soft. Repeat with the remaining rounds, stacking each new one on top of the pile.
9. Serve the breads warm, torn or folded, drizzled with honey or accompanied by soft cheese and mint tea.

Cook’s Notes

• The dough should be very soft and slightly sticky; a stiff dough will tear when you stretch it into thin layers.
• Always keep the dough balls covered while you work to prevent a skin from forming, which would keep them from stretching smoothly.
• If the dough resists stretching, let it rest another 5 to 10 minutes and try again; the gluten relaxes with time.
• Cook on medium heat, not high, so the inside cooks through and the layers separate before the outside browns too much.
• For the most authentic flavor, replace the butter with smen (Moroccan clarified and aged butter) if you can find it.
• Leftovers keep well wrapped at room temperature for 1 day or frozen for up to 1 month; refresh in a warm skillet before serving.

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