Semen and Meloui for Beginners

Ingredients

• 450 g Wheat flour type 45 (Sift if possible to avoid lumps)
• 150 g Extra fine wheat semolina (Provides the flaky texture)
• 1 c. à café Salt
• 2 c. à soupe Honey (or sugar) (Honey gives the golden color and a slightly sweet taste)
• 3700 ml Cold water (Added gradually)
• 50 g Melted butter (For the lamination, to spread on each portion of dough)
• 30 ml Vegetable oil (To grease hands and work surface)
• 1 rouleau Plastic wrap (To cover the dough during rests)
• 1 paquet Parchment paper (or air‑fryer specific baking paper) (Facilitates transferring the dough to the pan)

Instructions

1. Mix dry ingredients

   In a large bowl, pour 450 g of flour, create a well in the centre, add 1 tsp salt, 2 tbsp honey (or sugar) and 150 g extra‑fine semolina. Mix quickly with a spoon.

   Time: PT5M

2. Add water and knead

   Add the cold water little by little while mixing by hand. Knead lightly until you obtain a supple dough but not smooth. Do not overwork the dough.

   Time: PT5M

3. First resting period

   Shape a ball, place it in the bowl, cover with plastic wrap and let rest 1 hour at room temperature.

   Time: PT1H

4. Form small balls

   After the rest, gently degas the dough, divide into 10 balls of about 100 g each. Place them on a lightly oiled tray.

   Time: PT10M

5. Second rest

   Cover the balls with plastic wrap and let rest another 30 minutes.

   Time: PT30M

6. Shaping – Semen

   On a lightly oiled work surface, flatten each ball with fingers until you obtain a small rectangle about 3‑4 mm thick. Brush with melted butter, sprinkle with semolina, then fold the edges to form a small flaky square.

   Time: PT8M

7. Shaping – Meloui

   For the meloui, flatten the ball into a strip, brush with butter, sprinkle with semolina, fold the sides to form a strip, then roll it slightly on itself and flatten again to 3‑4 mm.

   Time: PT7M

8. Prepare the pan

   Heat a non‑stick pan or a plancha over medium‑high heat (about 200 °C).

   Time: PT5M

   Temperature: 200°C

9. Cooking the Semen and Meloui

   Place each piece on the parchment paper then put it in the hot pan. Flip every 3 seconds until golden and puffed, about 2 minutes per side.

   Time: PT20M

10. Serving

    Serve the semens and melouis hot, plain or accompanied by extra honey, jam or fresh cheese.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g