Meloui

Ingredients:

2 cups flour (250 g)

2 cups fine semolina (360g)

A dash of salt

1/4 teaspoon yeast

1 cup warm water to combine the dough. (Add more if needed)

For folding and cooking the msemen: (I usually eyeball

these)

Vegetable oil

Very soft butter

Semolina

Directions:

Mix the dry ingredients, then add the water to make the dough. Knead it well until it’s soft & elastic. If it’s hard add water, if it’s sticky add flour. If you have a stand mixer knead for 5 minutes, if with your hands should longer than that. Now divide the dough into tiny balls the size of medium peaches. Let it rest for 15 minutes. On a greased surface, flatten the dough (hands should be oiled) & stretch it into a long strip. It should be about 5cm wide. Dab the dough with tiny bits of butter & sprinkle it with semolina. Then fold the dough lengthwise *as shown in th picture* (one half to the center, the other half should be folded on top of the 1st one).

Roll it up as demonstrated, then pinch the dough to seal it. Stand the roll upright, and slightly flatten it to help it retain its shape while you fold he remaining dough. Repeat the process with the rest of the balls. Let them rest for 10 minutes.

Heat a skillet (medium heat), spray it with oil. Flatten the rolls in the order that you folded them You should be able to see the coiled effect on the rolls. Cook from both sides, while turning from time to time. Set it on a paper towel. Meloui MUST be served hot. Unless you want to freeze them, you should leave them on a rack to cool.  You can always reheat them in an oven for few minutes before serving, but be careful not to dry them out in the process otherwise they’ll be hard to chew on!!