Melewah (v) Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until frothy.

In a large mixing bowl whisk together flour, semolina (if using) and salt. Make a well in the center.

Pour the activated yeast mixture and 2 tablespoons vegetable oil into the well. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Dough should be soft and slightly tacky; add a teaspoon of water or flour if needed to adjust consistency.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest 45–60 minutes in a warm place until slightly puffed (not necessarily doubled). Rest allows gluten relaxation for easier stretching.

Prepare the fat mixture: combine melted butter and neutral oil in a shallow bowl or measuring cup. Keep warm but not hot.

Divide the rested dough into 8 equal pieces (for about 8 small melewahs) or 4 for larger portions. Cover the pieces with a damp towel to keep them from drying.

Work with one piece at a time. On a lightly oiled or lightly floured surface, flatten a dough piece into a thin circle or rectangle using your fingers or a rolling pin until nearly translucent (about 1–2 mm thick).

Brush or spoon a thin layer of the butter+oil mixture over the surface, then loosely roll the dough sheet into a tight tube, then coil the tube into a spiral (like a snail). Tuck the end underneath.

Gently flatten the spiral with your palm, then use a rolling pin to roll it out into a flat round about 6–8 inches (15–20 cm) wide and 3–4 mm thick. The rolling creates many thin laminated layers.

Repeat with remaining dough pieces. Let rolled melewahs rest under a towel for 10–15 minutes while you heat the pan.

Heat a heavy skillet or nonstick pan over medium heat. Add 1–2 teaspoons of oil to coat the surface. Keep remaining oil nearby for additional frying as needed.

Working in batches, place one rolled melewah in the hot skillet. Fry 1.5–2.5 minutes per side until golden brown, puffed in places and flaky. While cooking, press gently with a spatula to encourage even contact and browning. Add a little additional oil to the pan if it gets dry.

If desired for extra crispness, brush the top lightly with a little melted butter during the last 30 seconds of cooking. Transfer cooked melewah to a wire rack or paper towel-lined plate to rest briefly while you cook the rest.

Warm the honey or date syrup slightly (microwave 10–15 seconds or gently in a small saucepan) so it is pourable.

Stack or fold the hot melewah and drizzle generously with warm honey. Optionally brush with a little melted butter before drizzling honey for a richer finish.

Serve immediately while the bread is flaky and warm. Leftovers can be reheated briefly in a skillet to refresh crispness.