Breads & pancakes
Meloui (Rghaif)
ملوي / رغايف · meloui / rghaif
Meloui, also widely called rghaif, uses the same oiled, laminated dough family as msemen but handles it differently: instead of folding into a flat square, the dough is rolled into a long rope and coiled into a spiral before being flattened and cooked on the griddle. The coiling traps even more layers of oil between the folds, giving meloui a flakier, more tender crumb.
- Origin
- Across Morocco
- Type
- Coiled laminated griddle bread
- Eaten at
- Breakfast, tea time
- Key flavour
- Butter, oil-laminated layers, mild wheat
What Meloui is
A soft, oiled dough — the same family used for msemen — is stretched thin, brushed generously with oil or melted butter, then rolled up into a rope and coiled into a flat spiral disc rather than folded into a square.
Cooked on a hot, dry griddle and flattened gently as it colours, the coil unfurls into dozens of thin, oil-laminated layers, giving meloui a lighter, flakier bite than the denser folded square of classic msemen.
Origin & story
Meloui and rghaif are largely the same bread known by different regional and household names across Morocco, both part of the country's rich griddle-bread tradition that turns a simple oiled dough into something genuinely flaky without ever seeing an oven.
Like msemen, it is deeply tied to breakfast and afternoon tea, made fresh at bakeries each morning and sold hot, often alongside its square cousin, so the two are usually found side by side rather than one replacing the other.
Key ingredients at a glance
- Wheat flour and a little semolina
- Oil or melted butter for lamination
- Salt and a touch of yeast or baking powder
- Water
This is a flavour snapshot, not a recipe.
When & how it's eaten
Meloui is eaten hot off the griddle, torn and dipped in honey, melted butter or amlou, exactly like msemen, usually at breakfast or with afternoon mint tea.
It can also be folded around a savoury filling — cheese, spiced onion or a little egg — turning it from a sweet breakfast bread into a quick savoury snack.
Regional variations
The name shifts by region and household — some call the square-folded version rghaif too, blurring the line with meloui — but the coiled, spiral shape is the most commonly understood distinguishing feature of meloui itself.
It sits alongside msemen as the other major member of Morocco's laminated griddle-bread family, sharing the same dough but a different fold.
Where to try it in Marrakech
Bakeries and breakfast stalls across Marrakech sell meloui alongside msemen, usually stacked hot and ready in the morning — look for the coiled, rounder shape to tell them apart.
A bread and msemen workshop teaches both the folded and coiled techniques side by side — read more in the guides.
Frequently asked questions
What is the difference between meloui and msemen?
Both use the same oiled, laminated dough, but msemen is folded into a flat square while meloui (also called rghaif) is rolled and coiled into a spiral, giving it a flakier texture.
Are meloui and rghaif the same thing?
Largely yes — the names overlap regionally, with rghaif sometimes used for either shape, though meloui most specifically refers to the coiled spiral version.
How is meloui eaten?
Hot off the griddle with honey, butter or amlou for breakfast or tea, or folded around a savoury filling like cheese or spiced onion.