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Semen and Meloui for Beginners
Learn how to make soft and flaky semens and melouis, perfect for breakfast or snack. This simple, no‑robot recipe relies on a long resting time to achieve a light and airy dough. Ideal for novices, it details each step, from mixing the ingredients to pan cooking and shaping.
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Critical Success Points
- • Respect the resting time of at least 1 hour after the first kneading
- • Do not over‑knead the dough to avoid excess gluten
- • Brush generously with butter and sprinkle with semolina before each fold
- • Flip the pastries every 3 seconds during cooking for optimal flakiness
Safety Warnings
- • Handle the very hot pan with care to avoid burns.
- • Melted butter can splatter; keep your face away.
- • Use kitchen gloves if you have skin sensitive to hot oils.
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