La recette des meloui pas à pas 🏻‍ avec technique de pétrissage simplifiée pour débutants

Ingredients

• 500 g Fine Semolina (extra fine, also called fine couscous flour)
• 1050 ml Water (warm (about 30‑35°C) for best gluten development)
• 1000 g All-Purpose Flour (sifted before use)
• 30 g Sunflower Oil (for the dough, about 3 tbsp)
• 7 g Salt (large heaped teaspoon, fine sea salt)
• 12 g Granulated Sugar (about 1 tablespoon)
• 100 g Unsalted Butter (softened then melted for the butter‑oil mixture)
• 30 ml Sunflower Oil (for butter mixture) (extra oil to mix with melted butter for folding)
• 100 g Mozzarella Cheese (grated, optional filling)

Instructions

1. Create Semolina‑Water Base

   Place 500 g fine semolina in a large mixing bowl. Add 400 ml warm water, stir with a spatula, then add the remaining 400 ml water and continue mixing until fully incorporated.

   Time: PT5M

2. Blend to a Smooth Paste

   Using an immersion blender, blend the semolina‑water mixture for a few minutes until the texture is completely smooth and no grains are visible.

   Time: PT3M

3. Add Dry Ingredients

   Add 1 kg sifted all‑purpose flour, 30 g sunflower oil, 7 g salt, and 12 g granulated sugar to the bowl. Mix with the spatula until the mixture starts to come together.

   Time: PT5M

4. Incorporate Remaining Water

   Gradually add the remaining 250 ml warm water, a little at a time, kneading with your hand until a soft, pliable dough forms.

   Time: PT5M

5. Knead the Dough

   Transfer the dough onto a lightly oiled work surface. Wet your hands with water and knead for about 10 minutes until the dough is smooth, elastic, and very supple.

   Time: PT10M

6. First Rest (Oil & Cover)

   Form the dough into a large ball, place it back in the bowl, generously oil the surface of the dough and the bowl, cover with a clean kitchen towel or plastic wrap, and let rest for at least 1 hour at room temperature.

   Time: PT1H

7. Divide and Shape Logs

   After resting, divide the dough into two equal logs. Optionally freeze one log for later use. Oil your hands and shape each log into a smooth cylinder.

   Time: PT5M

8. Portion into Small Balls

   Cut the rested log into small balls (about 80‑100 g each). Place the balls on an oiled work surface, space them apart, lightly oil the surface again, cover each with plastic wrap, and let rest for 10 minutes.

   Time: PT10M

9. Prepare Butter‑Oil Mixture

   Melt 100 g butter and mix with 30 ml sunflower oil. Keep warm for easy spreading.

   Time: PT2M

10. Roll, Oil, and Fold

    Take one dough ball, oil your hands and the rolling pin, and roll it out as thinly as possible until almost transparent. Brush the surface with the butter‑oil mixture, fold the top and bottom edges toward the centre, sprinkle a little grated mozzarella if desired, fold again, and repeat the folding‑and‑rolling process (about 3‑4 folds total).

    Time: PT15M

11. Final Shaping & Rest

    After the last fold, gently press the dough into a round patty, brush lightly with butter‑oil, cover with plastic wrap, and let rest while you shape the remaining balls.

    Time: PT5M

12. Pan‑Fry the Meloui

    Heat a skillet over medium‑low heat. Cook each meloui for about 2‑3 minutes per side, turning regularly, until both sides are golden brown and the layers are visibly flaky.

    Time: PT45M

    Temperature: Medium‑low heat

13. Cool & Store

    Transfer cooked meloui to paper towels to absorb excess oil, let cool completely, then store as described in the storage section.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

15 g

Carbohydrates

100 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fine Semolina: regular semolina (texture will be coarser), fine cornmeal (not traditional)
• Instead of All-Purpose Flour: bread flour (will make dough a bit tougher), whole‑wheat flour (will change flavor and color)
• Instead of Sunflower Oil: vegetable oil, canola oil
• Instead of Salt: kosher salt (adjust amount), table salt (use slightly less)
• Instead of Granulated Sugar: honey (use less), maple syrup (use less)
• Instead of Unsalted Butter: margarine, ghee (will add nutty flavor)
• Instead of Sunflower Oil (for butter mixture): vegetable oil
• Instead of Mozzarella Cheese: any melting cheese such as provolone or cheddar

Equipment Needed

• Large Mixing Bowl
• Spatula
• Immersion Blender
• Kitchen Scale
• Rolling Pin
• Skillet
• Plastic Wrap (Film Alimentaire)

Critical Steps — Do Not Skip

• Blending the semolina‑water base until completely smooth
• Kneading the dough until very supple
• Generously oiling and buttering each fold to create layers
• Pan‑frying over medium‑low heat for even golden color

Chef Tips from the Video

• Use warm water (30‑35°C) to activate the gluten in semolina and flour for a softer dough.
• Generously oil both the dough and your hands; the oil acts as a lubricant for the many folds.
• Cover every dough piece with plastic wrap during rests to prevent a dry skin.
• For extra flavor, you can add a pinch of ground cumin or nigella seeds to the dough.

Troubleshooting

Storage

Refrigerator: Store cooked meloui in an airtight container for up to 3 days.

Freezer: Freeze uncooked dough balls or fully cooked meloui (wrapped tightly) for up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours; they will lose crispness.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours before shaping.
• Uncooked dough balls freeze well; thaw at room temperature before rolling.
• Cooked meloui freeze well; reheat in a hot skillet for a few minutes.

Frequently Asked Questions