Moroccan meloui flatbread.

Step 1

Mix the flour, semolina, dry yeast and salt in a bowl and gradually add the water until the dough is smooth. Knead the dough well so that the dry yeast is evenly distributed.

Step 2

Lightly rub vegetable oil into the palms of your hands. Sunflower oil works best for this as it has a neutral flavor. Divide the dough into four to eight equal portions (depends on how big you want the tortillas to be) and form sausages about 10 cm long and 2 cm in diameter. Roll each 2-cm-diameter portion into a 10-cm-diameter flatbread.

Step 3

Spread the dough with margarine and roll again. This will give the dough the typical snail pattern of this dish. To make it flat, take a plate and press each snail of dough on both sides, flattening it halfway, then pan-fry until golden.

Step 4

For the amla sauce: first roast the almonds in their skins in a pan and grind them in a blender. Rub the almonds through a sieve into a bowl and gradually, stirring evenly, add the vegetable oil and honey to it. Once you have evenly incorporated all the ingredients, whisk the mixture to a homogeneous state with a whisk. Now the amlu sauce is ready, you can pour it into small cups or a bowl. You can then serve the melua flatbreads and amlu sauce on the same plate.