Meloui Moroccan Flaky Pancakes (Printable)

Buttery, flaky Moroccan pancakes with layers of semolina and butter, perfect for warm breakfasts with honey.

# What You’ll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup fine semolina
03 - 1 ½ teaspoons salt
04 - 1 teaspoon sugar
05 - 1 ½ cups warm water, plus extra as needed

→ For Shaping

06 - ½ cup vegetable oil, for greasing
07 - ¼ cup softened unsalted butter
08 - ¼ cup fine semolina, for dusting

# Directions:

01 - In a large bowl, combine flour, semolina, salt, and sugar. Gradually pour in warm water while mixing to form a soft, smooth dough. Knead thoroughly for 8–10 minutes until the dough becomes elastic and no longer sticky.
02 - Divide the dough into 8 equal balls. Cover with a damp cloth and allow to rest for 15 minutes to relax the gluten.
03 - Lightly grease your hands and work surface with oil. Take one dough ball and flatten it into an extremely thin, nearly transparent circle approximately 10 inches in diameter.
04 - Distribute small dots of softened butter evenly across the stretched dough surface and sprinkle generously with fine semolina.
05 - Fold the circle into thirds horizontally, then fold again vertically to create a square or rectangular packet. Set aside and repeat with remaining dough balls.
06 - Let all folded pieces rest for 5 minutes to allow the dough to relax further.
07 - Gently flatten each square to approximately ½ inch thickness, being careful not to tear the layers.
08 - Preheat a nonstick skillet or griddle over medium heat. Lightly oil the surface to prevent sticking.
09 - Cook each pancake for 2–3 minutes per side, pressing gently with a spatula during cooking, until golden brown and completely cooked through.
10 - Serve warm, drizzled with honey, spread with jam, or dusted with powdered sugar as desired.

# Expert Suggestions:

01 -
  • The layers create this incredible texture thats part pancake, part croissant, entirely magical
  • They reheat beautifully so you can make them ahead and still have that fresh cooked taste
02 -
  • Work with one dough ball at a time while keeping others covered, or theyll dry out and become impossible to stretch thin
  • The butter must be soft enough to spread but not melting, or it will seep out during cooking instead of staying between layers
03 -
  • Oil your hands between every single pancake, not just at the start, or the dough will start sticking to your palms
  • Keep the heat at medium, never high, or youll burn the outside before the inside is cooked through

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