1-Combine flours and yeast: Combine the flours and salt, then stir in the yeast. Add water to form a soft, pliable dough that is easy to knead but not sticky. Adjust with more water or flour as needed.

2-Knead until smooth: Knead the dough by hand for 10 minutes or with a mixer for 5 minutes until smooth and supple.

3-Portion and first rest: Oil a large tray, divide the dough into about 16 smooth balls the size of small plums, place on the tray with space between, oil the tops, cover with plastic wrap and rest for 20 to 30 minutes.

4-Set up your work area: Set up a work area with dough, bowls of oil, softened butter, and semolina. Oil the surface generously.

5-Flatten each ball: Take a dough ball, oil hands and dough, flatten into a paper-thin square without tearing, using light sweeping motions.

6-Add butter and semolina: Spread softened butter on dough square, sprinkle with semolina.

7-First roll: Roll the dough square like a cinnamon roll, set the narrow roll aside.

8-Layer roll inside next square: Flatten a second dough ball the same way, dot with butter and semolina, then roll the first roll inside this second dough square.

9-Repeat to build lamination: Repeat this layering process with half the dough balls until a thick laminated roll is formed.

10-Slice for rounds: Cut the thick roll into 8 even slices; place slices cut-side up on the tray, cover loosely with plastic.

11-Repeat with remaining dough balls: Repeat the process with remaining dough balls to make a second roll, slice, and rest for 15 to 20 minutes.

12-Heat griddle or pans: Heat a double griddle or multiple pans on medium heat.

13-Flatten and cook: Flatten two rolls at a time to about 1/8 inch thickness, cook for several minutes on each side until golden and crispy.

14-Cool and repeat: Transfer cooked meloui to a rack to cool and repeat with remaining rolls.

15-Serve warm: Serve warm with butter, honey, jam, or soft cheese; dipping in a hot syrup of melted butter and honey is a traditional option.

16-Freeze for later: Store cooled meloui frozen for up to two months; reheat on stove or in oven.