Needed to fold and cook msemen
- 2 cups [280 g] flour
- 2 cups [500 mL] fine semolina
- 2 teaspoons [10 g] sugar
- 2 teaspoons [10 mL] salt
- 1/4 teaspoon [1 mL] yeast
- Approximately 1 1/2 cups [375 mL] warm water
- 1 cup [250 mL] vegetable oil
- 1/2 cup [115 g] very soft butter
- 1/2 cup [125 mL] semolina
- Mix together flour, fine semolina, sugar, salt and yeast into a large bowl.
- Pour in 1 1/2 cups [375 mL] warm water, and mix to form a dough, adding more water if necessary to make a dough that is soft and easy to knead, but not sticky.
- If dough is too sticky to handle, add a little flour 1 tablespoon [8.75 g] at a time.
- Transfer dough to a lightly floured work surface and knead dough by hand for 10 minutes, or knead dough in a stand mixer with dough hook for 5 minutes, until dough is very smooth and elastic.
- To fold 'meloui', divide the dough into balls about the size of small plums; cover with a towel and leave to rest for 20 minutes.
- Take a ball of dough and flatten it on a large, oiled work surface using oiled hands to stretch and flatten the dough into a long, elongated strip or rectangle about 3 inches [7.6 cm] wide.
- Dot the length of the dough with a little soft butter and sprinkle dough with a little semolina.
- Fold dough lengthwise into a narrow strip by folding one long side into the center, and then folding the opposite long side on top of the first.
- Dot narrow strip of dough with soft butter, sprinkle on a little more semolina, and then tightly roll up the strip like a rug.
- Work from the bottom up, flattening the strip of dough to keep it free from air bubbles as you roll.
- Pinch loose end of ough onto the roll to seal it, and stand the roll upright on an oiled tray.
- Leave to rest for 10 minutes or so, then slightly flatten the coil to help it retain its shape while you fold the remaining dough.
- Repeat the process for all of the dough.
- To cook 'meloui', preheat a pan or griddle over medium heat.
- In the order in which they were olded, take an upright roll of dough and flatten it into a circle about 1/8 inch [3-mm] thick trying to flatten it evenly so you can see the coiled effect.
- Transfer flattened dough to the pan, and cook for 5 minutes or longer turning several times, until 'meloui' is golden brown and dough cooked thoroughly.
- Serve 'meloui' hot, or leave to cool onto a wire rack and then freeze.
- Frozen meloui can be reheated into a preheated 350°F [180°C] oven for a few minutes, until just hot.
- Do not leave them in the oven longer than necessary or they will dry out.