Ingredients
• 2 cups Fine Semolina
• 1 cup All-purpose flour
• 1 tsp Salt
• 1 tsp Sugar (helps with the golden color)
• Warm water (about 1 to 1.5 cups, added gradually)
• For folding: Vegetable oil, melted butter, and a little extra fine semolina.
The Process
1. Knead the Dough: Mix the dry ingredients and slowly add water. Knead it well for about 10 minutes until it’s smooth and very elastic. If you use a mixer, 5 minutes should do it.
2. Rest: Divide the dough into small, oil-coated balls (about the size of an apricot). Cover them and let them rest for at least 20–30 minutes. This is the secret to stretching them without tearing.
3. The "Feuilletage" (Layering): On an oiled surface, flatten a ball into a very thin, translucent circle. Use a mix of butter and oil, sprinkle a tiny bit of semolina, and fold it into a square (or roll it if you prefer the circular Meloui style).
4. Cook: Heat a heavy pan or "farrah." Flatten the square slightly and cook on medium heat. Flip it frequently—this helps it puff up and create those distinct layers you see in your image.
Pro Tips for the Best Results
• The Stretch: If the dough keeps snapping back when you try to flatten it, it hasn't rested long enough.
• The Crunch: Don't be shy with the butter-oil mixture during the folding stage; that’s what separates the layers.
• Storage: These freeze beautifully. You can make a big batch, let them cool, and just pop them in a pan to reheat whenever you want.
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