​The Golden Layered Flaky Flatbread

Meloui is a traditional Moroccan Rghif celebrated for its circular shape and incredible lamination. Unlike any other bread, the secret of Meloui is the “folding and rolling” technique that creates dozens of paper-thin layers, resulting in a crispy exterior and a soft, buttery interior.

🛒 Ingredients

​🥣 The Base: 500g All-purpose flour + 250g Fine Semolina (Finou).
​💧 The Mix: 1 tsp Salt, 1 tsp Sugar, and warm water for kneading.
​🧈 The Lamination: A mixture of melted butter and vegetable oil + extra Fine Semolina for sprinkling.

👨‍🍳 Preparation in 3 Main Steps

​1. Kneading & Resting
​Mix the flours, salt, and sugar. Gradually add warm water and knead until the dough is smooth and very elastic. Divide into small balls, coat with oil, and let them rest. Resting is crucial; it allows the dough to stretch without snapping.

2. Stretching & The “Spiral” Roll
   ​On an oiled surface, flatten a dough ball until it is transparently thin. Brush with the butter-oil mix and sprinkle semolina. Fold it into a long strip, then roll it tightly like a spiral. Stand it upright and press it down into a flat circle.

​3. Searing on the Griddle
​Flatten the spiral into a round disk. Cook on a hot heavy-duty griddle (Farrah). Flip frequently while drizzling a bit of oil until the Rghif turns golden-brown and the layers begin to puff up and separate.