Moroccan Meloui Recipe - Round Moroccan Pancake (Rghaif)

Meloui are round Moroccan pancakes (and a sort of rghaif) formed by rolling a collapsed portion of batter up like a carpet, and afterward straightening the upstanding curl into a circle. They can be eaten plain or with syrup produced using spread and nectar. 

The strategy to crease the mixture can be confounding on the off chance that you've never observed it done. 

This formula utilizes half semolina and half white flour, a blend which I enthusiastically suggest. You can utilize all white flour on the off chance that you like, yet the surface and taste will be increasingly similar to essential msemen. 

Fixings 

For the Dough: 

- 2 cups flour (250 g) 

- 2 cups fine semolina (360g) 

- 2 teaspoons sugar 

- 2 teaspoons salt 

- 1/4 teaspoon yeast 

- 1/2 cups warm water (approx. 1/3 liter) 

For Folding and Cooking the Msemen: 

- 1 cup vegetable oil 

- 1/2 cup delicate spread 

- 1/2 cup semolina 

Steps to Make It 

1) Blend all the dry fixings in an enormous bowl. 

2) Include 1/2 cups of warm water, and blend to shape a mixture. Add more water if important to make a batter that is delicate and simple to ply, yet not clingy. In the event that the mixture is too clingy to even consider handling, include a little flour each tablespoon in turn. 

3) Move the mixture to a delicately floured work surface and manipulate by hand for 10 minutes (or ply the batter in a stand blender with mixture snare for 5 minutes), until the mixture is smooth and flexible. 

4) Continue with headings underneath for collapsing and cooking the mixture. 

Collapsing the Meloui 

1) Partition the batter into balls about the size of little plums. Spread with a towel and leave to rest for 20 minutes. 

2) Take a chunk of batter and straighten it on a huge, oiled work surface. Utilize oiled hands to extend and straighten the mixture however much as could be expected into an enormous circle. 

3) Spot the batter spread and sprinkle with a little semolina. Overlay the batter into thirds as you would for a letter - overlap the top third down into the inside, and afterward crease the base up to cover the main overlap. 

4) Spot the portion of batter with more margarine, sprinkle on somewhat more semolina and afterward crease again into thirds like a letter. You'll be left with a tight piece of mixture. 

5) Straighten the mixture to evacuate any air bubbles, sprinkle it with semolina, and fold it up like a mat into a curl. Squeeze the remaining detail of the mixture onto the curl to seal it, and stand the move upstanding on an oiled attempt. Coat the collapsed batter with more oil, spread freely with saran wrap and rehash the collapsing procedure with the rest of the bundles of mixture. 

Cooking the Meloui 

1) Preheat a dish or iron over medium warmth. In the request where you collapsed them, take a loop of batter and smooth it into a hover around 1/8 inch thick. Attempt to smooth it equitably from the inside outward so you can see the snaked impact. 

2) Move the straightened batter to the dish, and cook for around 5 minutes, turning a few times, until the meloui is brilliant earthy colored and the mixture is cooked completely. 

3) Serve meloui as-is hot from the skillet or dunk in a syrup produced using equivalent segments of margarine and nectar (heat the spread and nectar until hot and bubbly). 

4) Cooled, extra meloui can be solidified. Warm solidified meloui in a griddle or in a 350 F (180 C) degree stove for a couple of moments, just until hot. Try not to leave them in the broiler longer than should be expected or they'll dry out.