I love learning new techniques in cooking. The artist in me craves for such things in life. So when I see some interesting technique, I bookmark it to try later. When I was choosing recipes for the international theme, cook by capitals, I searched my bookmarks for a perfect fit and I got one. The third capital city to start with R for this week’s theme is Rabat, which is the capital of Morocco. I have tried so many Moroccan dishes because it is one of my favourite cuisines around the world. There are so many wonderful breads from Morocco.
Check out some of my recipes from Moroccan cuisine:
I had three breads in the book mark list and as I was making it for Sruti, I let her choose one from it. She wanted this flaky flat bread which looked so much like the south Indian parotta. But these meloui are huge. And also the layering was totally different from what we do for parotta. During my beginning years of blogging, I made a series of posts on layered rotis showing different techniques. Check out the different layered parathas in the blog. The dough is such a simple dough with just flour, water and salt. To layer, a combination of butter and oil are used which makes the bread so full of flavour. The finished layered dough is spread with fingers on the hot tawa itself, just like we do rotis. I made the breads smaller to fit into my small tawa, but if you have a larger one, then make one single bread with the ingredient list below. Serve it with a spicy curry of your choice.
Recipe Source: Sou Sou Kitchen
Makes 2 smaller Meloui
All Purpose Flour – 1 cup
Salt – 1/2 tsp
Water as Needed
Ghee / Butter – 2 tbs
Oil – 2 tbs
Mix together flour, salt and add enough water to make a slightly sticky dough.
COver and set it aside for 15 minutes.
Now knead the dough for 2-3 minutes until it is soft, smooth and pliable.
Cover and set aside for another 15 minutes.
Divide the dough into two equal portions and shape them into logs.
Mix together room temperature butter and oil in a bowl.
Roll and stretch the log of dough into a thin rope.
Now take some oil mixture in the fingers and apply it on the rope while at the same time flatten it.
Keep on doing it until you are done with the whole rope.
Now take oil in the fingers and apply it on the stretched dough and stretch it even more so that it becomes transparent.
Even if some hole appear, it is fine.
Keep on stretching with oil mix until you are done with the whole portions.
Now gather the stretched dough and make coil in your hand. Refer the pictures to get a clear idea.
Once you get a disc of gathered dough, place it on a plate and cover and set aside.
Finish the remaining dough.
Heat a tawa and place a disc on it. Stretch it with the fingers to get a thin bread.
Cook both sides until golden and flaky. Drizzle some ghee or oil if needed.
Once completely cooked, remove the bread and repeat with the other.
Serve it with a spicy curry of your choice.