Moroccan Melwi

 Melwi 

Introduce:

Moroccan melwi, is a traditional layered flatbread popular across Morocco, often enjoyed as a breakfast or snack. It’s known for its unique, flaky texture and is made by folding and flattening dough several times, creating thin layers that crisp up when cooked on a hot griddle. The dough is typically made from a mixture of semolina and flour, water, salt, and a bit of oil or butter, giving it a rich and slightly chewy texture.

You can enjoy melwi plain, or with honey and butter.  It’s a delicious and versatile bread, loved for its comforting flavor and satisfying crunch.

 

Ingredients:

• 100g of semolina
• 400g durum flour 
• 8g of salt
• Water (depends on consistency of dough)

• 80g of softened butter
• 80g of semolina 
• 100g of canola oil
• 10g of baking powder

Method:

- Mix the flour, semolina, and salt, in a bowl. Then add in water little by little until the consistency of the dough is not too soft but not too hard. 

- Cover the dough and let it rest for about 30 minutes.

- Knead the dough well with your hands or in a stand mixer.  

- Let it knead for about ten minutes.

- Once the dough comes together take it out and make equal-sized balls of it. 

- Grease the balls with oil, and then let to sit, covered, for 15 minutes.

- While the dough is resting add the softened butter, semolina, canola oil, and baking powder into a bowl and mix with a spoon.

- Take the dough balls, grease them with oil, then spread them out with your hands until they are thin enough for you to see the work surface, which has been greased with oil as shown in the photos.

- Once the dough is made like the photo, then we move on to the cooking.

  

   

- Fold the melwi repeatedly until you get the square shape shown below. When it is folded grab it from both sides and squish it together until it makes a circle. 

- The first ball is spread on to the pan, the top of which is greased with oil and placed on to a hot frying pan and cooked on both sides. Once the dough is placed on to the pan then add oil to the top side, and immediately flip. Then cook both sides evenly.

 

 Notes:

- The durum is a yellow flour.

Enjoy! :)