1-First Step: Combine the flours and salt, then stir in the yeast. This first mix helps the yeast wake up evenly once you add water.

2-Second Step: Add the warm water and mix to form a soft, pliable, non-sticky dough. If the dough feels too dry, add a small splash of warm water; if it feels too wet, add a little flour during kneading.

3-Third Step: Knead by hand for 10 minutes or with a stand mixer for 5 minutes until smooth. Kneading is what helps your Meloui rolled pancakes stay elastic enough to stretch paper thin.

4-Fourth Step: Oil a tray, divide dough into about 16 balls, and spacing them apart. Oil the balls too, then cover loosely with plastic wrap and rest for 20 to 30 minutes.

5-First Step: Generously oil the work surface. This reduces sticking and makes stretching easier, especially when you aim for a paper-thin square.

6-Second Step: Flatten and stretch one dough ball into a paper-thin square without tearing. Keep the dough moving gently so it stays flexible.

7-Third Step: Spread softened butter over it and sprinkle with semolina. The butter creates the lamination, while the semolina helps the layers separate during cooking.

8-Fourth Step: Roll snugly like cinnamon rolls. Rolling snugly helps keep coils intact during cooking, so your meloui doesn’t collapse.

9-Final Step: Flatten a second dough ball into a square, butter and semolina it, then wrap the first roll inside. Continue with half the dough balls to form a thick laminated roll, then cut the roll into 8 slices and place cut-side up. Cover loosely with plastic and rest for 15 to 20 minutes, then repeat the process with the remaining dough balls for a second roll.

10-First Step: Heat a double griddle or two frying pans over medium heat. Use medium heat throughout to ensure even cooking throughout.

11-Second Step: Flatten two slices into 1/8-inch thick rounds. Work gently so the layers show through.

12-Third Step: Cook on the pan(s), turning frequently, until golden and crispy on the outside. Transfer to a rack to cool; this helps prevent sogginess.

13-Fourth Step: Continue with remaining slices, using medium heat to keep each batch consistent. Cooking in batches improves efficiency and helps you maintain temperature control.