Recipe Index

Ingredients

• 1 cup plus 3 tablespoons all-purpose flour, plus extra for dusting
• 1 cup semolina, plus an extra 4 tablespoons
• 1⁄2 teaspoon salt
• 1⁄2 to 3⁄4 cup warm water
• 5 tablespoons vegetable oil, plus extra for drizzling and oiling
• 2 tablespoons unsalted butter, melted
• Butter
• Jam

Method

1. Mix the all-purpose flour, the main measure of semolina and salt in a large bowl, pour in ½ cup of warm water and part of the vegetable oil, and work everything by hand into a soft, smooth dough, adding warm water a tablespoon at a time if it feels dry or extra semolina if it sticks, then knead it on a lightly floured surface for about 8 minutes until light and elastic.
2. Divide the kneaded dough into nine equal pieces, roll each into a ball, drizzle the balls lightly with vegetable oil, cover them with plastic wrap and rest them in a warm place for 30 minutes.
3. Pour about ½ teaspoon of melted butter over one rested ball, flatten it by hand as thinly as possible into a circle or square, sprinkle it generously with semolina, fold its top and bottom edges in thirds to meet in the centre as a long rectangle, drizzle that rectangle with more melted butter and semolina, and roll it up like a rug into a coil.
4. Stand each coil upright on a tray with a light drizzle of vegetable oil so the dough does not dry out, repeating the flattening, folding and coiling with every remaining ball.
5. Heat a lightly oiled heavy skillet over medium heat, flatten the first coil by hand to about ¼ inch thick in the order the coils were made, and cook each mlaoui in the skillet, turning it several times, for about 5 minutes until golden on both sides and cooked through.
6. Serve the mlaoui warm with butter and jam for spreading.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data