![pate a crepe transformer en gateau pate a crepe transformer en gateau](https://i.pinimg.com/736x/71/b2/7e/71b27ed9624338bdd3e80d8fd3864948.jpg)
and it is practically impossible to over-knead the dough destined to be shaped into If you don't like kneading, you may use any bread machine or a bowl of a stand mixer or food processor etc. Like Rziza, Kneading the dough for a LONG time will help to develop the thing they call "Gluten", and it seems that this "thing", which makes the dough elastic. Remember this is a crepe and not bread!Ħ-Add some butter (or Oudi or both of them), some honey (or sugar), and olive oil to the dough.ħ-Knead it as long as it takes until it reaches an elastic consistency. To give you an idea the amount of yeast, I used in this recipe : for 650 gr flour, I added in LESS THAN 1 gr YEAST (+/- 0.3 gr). I don't even spray the parchment paper with oil and the dough doesn't stick at all.Ĥ-Add some white or plain flour to the flour mixture.ĥ- Some prefer not to use yeast, but I highly recommend that you not omit yeast from this recipe, but don't put too much to avoid the risk of over-yeasting the dough. Don't use oil or margarine.ģ-Use parchment paper (or baking paper or baking mat) for rolling and shaping Melwy.
![pate a crepe transformer en gateau pate a crepe transformer en gateau](http://www.mysaveur.com/medias/img/lightbox/1/2/dsc08865_588f193cd16b9.jpg)
by adding only small quantity of water, the dough gets tacky, sticks to itself and the water incorporates easily! The dough should feel relatively firm and strong.Ģ-Use only butter and fine semolina during the folding and shaping of Meloui. Pour about 30 ml to 40 ml then fold and knead the dough, then add about the same quantity of water, fold and knead etc. Don't add the water at once, add it as slowly as you can. Here are a few keys to make a perfect Moroccan Melwy:ġ-Don’t make the dough too wet. and it could be eaten at any time of the day. Melwy can also be stuffed with anything, but most popular filling is L'5li3 ( L'khli3 or Khlii = الخْليعْ, which is a sort of "Dried preserved meat", cooked and mixed with onion, garlic and some dried or fresh herbs etc.
![pate a crepe transformer en gateau pate a crepe transformer en gateau](https://cache.marieclaire.fr/data/photo/w1000_ci/5g/gateaux-pate-sucre.jpg)
It is served with a sauce of butter-honey, or Amlou, or plain, or with jam, or peanut butter, or chocolate spread etc. Traditionally, Melwy is served during Ramadan or occasionally for breakfasts or for afternoon snacks. When cooked, Melwy becomes so light, tender and soft. Like Msamen, Meloui slightly rises up during baking due to the use of fine semolina and butter between layers, and also from the air that gets trapped between the layers. The main ingredients of a traditional Moroccan Melwy base are made from hard unbleached flour all puprose, fine semolina, water, yeast, pure olive oil, Oudi (only, if you like the taste), some butter and salt to taste. It is made in the same basic way as Msamen and Rziza, except that Melwy has much more layers, due to its snail shape. It is another traditional, typical Moroccan West Crepe. Melwy = مْلْوي means in Moroccan Darija "Rolled dough" = " La pâte roulée" in French.