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Meloui-round Moroccan pancakes

round Moroccan pancakes called meloui belong to a group rgaif or Moroccan cakes and fried pancakes, which are formed from the same dough. These cakes may have a different stuffing are simple but popular rgaif alone or served with hot syrup, honey-butter. Often added to the small amount of yeast dough, fix a flexibility and structure of the dough after frying. Additive white flour, semolina, pszennicy and other mixtures depends on individual preferences and the planned method of receipt of the dough.
Rghaif is served for breakfast, lunch. Types rghaif - msemen : prostokantne flat cakes; meloui : Roller-round, flat pancakes; oudnine el kadi (ears judge) - flat or in shape of rosettes uformane; rziza el kadi (judge turban)-flat, similar to meloui but rolled to thin as spaghetti strands of dough; mekhtamrine-flat, not folded round yeast cakes and metlouh - thicker tortillas from dough.
Meloui prepared for this provision . It is a mixture of white flour and semolina. You can only use white flour, but then the dough will be more similar to msemen . Allow dough to rest twice in August. Collapses are two times every lubricate the surfaces with butter and sprinkle semolina. The resulting bar curl up in a screw shape, which flattens on receipt of specific shape and pattern ROUND Moroccan pancake. You can serowac it with hot syrup, butter and honey 1:1, or just jam. Always on the heat. Pancakes may be frozen after cooling. For he was again ready to eat, just a few minutes warm it in the pan or on a moment to insert in the oven, 180C C or 160 deg C (hot air).

Meloui-Moroccan pancakes buttery
10 medium pancakes


Dough:

-125g 1 cup wheat flour-I used cake

1 cup of finely ground semolina 180g -

1 teaspoon sugar

1 teaspoon salt

1 / 8 teaspoons instant dear

3 / 4 hot water szkalnki

Submission dough

1 / 2 cup oil

1 / 4 cup softened butter

1 / 4 cups semolina

Mix dry ingredients in a bowl Add half the water. Mix and slowly add the rest to get soft, easy wugniataniu dough, not sticky to the fingers. You can add more flour to prevent dough strewn kleistosci.Przeloz lekkko mka pastry board and knead it about 10 minutes until it is smooth and elastic. Divide them into 10 balls the size of plums. Cover with towel and leave for about 20 minutes. Prepare yourself misecznce oil. Grease hands and olive pastry board nan aoliwoonej flattening each ball and roll it out very thinly on the Round cake. Brush with butter and sprinkle with semolina. Fold envelope-like band from the top of the deposit to the inside, the band from the bottom of the deposit to the inside i again to the top so that the whole cover. Gently roll out the resulting lubrication strip and repeat butter and sprinkle with semolina pwierzchni. Fold-back upper part to the center and bottom to top, that all cover. The resulting narrow strip only a grits and sprinkle in slimaczka rewind. Repeat these actions for infectious ball of dough. Received snail Cover and leave for 20 minutes. Again, lubricate your hands and flatten each with your hands to get snails medium-sized cake 1/2-1/3 cm thick. Heated dry frying pan about 5 minutes, turning often pancakes on one side to another. shown here is the process for receipt of pancakes. Serve hot

with syrup and butter, jam, whipped cream, orange ...