Like I mentioned last week, I’m trying to marathon through pancake recipes from North Africa and the Middle East (2 regions that I’ve somehow previously ignored in my pancaking travels). So, this week, I made Moroccan Meloui, they’re very closely related to mofletas, and in fact, the recipes use the same basic dough/batter base called rghaif.
I actually liked these quite a bit better than the mofletas, the texture was a little denser, chewier, and smoother (i.e. without the sort of grittiness the semolina added to the mofletas). Also like the mofletas, the rolling and kneading of these pancakes was an involved process. Suffice to say, there’s a lot of butter, a lot of rolling and re-rolling, and your kitchen will not be spared (there was flour and butter EVERYWHERE).
But, if you’re up for a challenge or you’re just a little curious, I would definitely recommend making these. I read that they also store well in the freezer but since I made a 1/4 batch, I didn’t get a chance to test any of that out.
Get the original recipe here.
1/2 C all purpose flour
1/2 C semolina flour
1/2 tsp sugar
1/2 tsp salt
3/8 C warm water
1/4 C vegetable oil
1 Tbs softened butter
2 Tbs semolina flour
Whisk together the flours, sugar, salt, and yeast. Add the warm water and mix together to form a soft dough that’s easy to knead (you can add a little more warm water to get to the right consistency if you need to). Lightly flour your work surface and knead the dough for about 10 minutes (it should be smooth and elastic). Divide the dough in to 5 small balls, cover, and let rest for 20 minutes.
Take one of the doughballs and dip it in the oil. Roll the dough out into into a thin rectangle.
(or in my case a sort of long oval….)
Dot the dough with butter and sprinkle a little bit of semolina on it. Fold the 1 of the longer sides in.
Repeat with the other side, overlapping the two pieces.
Dot with more butter and sprinkle with more semolina. Roll up the dough starting at one end, try to smooth out any air bubbles that more form. Pinch the end of the roll so that it stays together.
Cook in a nonstick pan over medium heat for about 5 minutes, you’ll have to turn the pancake several times and both sides should be golden brown.
Serve with melted butter and honey.