In the bowl of a stand mixer, attached with a hook, put semolina, flour, salt and 1 cup warm water.
Mix well for about 3 minutes then add water little by little in small amount while kneading.
Stop kneading from time to time to check the dough if it needs water.
Keep kneading the dough at low for 20 minutes total while adding water as needed until obtain a nice smooth dough. Depending of your semolina and flour, you may need to add more or less water.
Oil your hand with olive oil (about 1 tbsp) and gather the dough into a ball.
Pour about ¼ cup olive oil in a small bowl and oil your hands with it to form small balls of dough, the size of small tangerines.
Place the balls of dough in a large plate or platter(make sure to grease the dish with olive oil to prevent the dough from sticking).
Cover the balls of dough with plastic wrap and let rest for at least 1 hour. The more the balls of dough rest, the better they can be rolled and stretched.
Prepare 3 small bowls. One bowl of semolina, one bowl of olive oil and the third bowl contains melted butter. Oil your working board (with olive oil) and take 1 ball of dough at the time.
Roll the ball of dough with your hand into a thin disc, make sure to dump your hand in the bowl of olive oil from time to time.
Use your 2 hands to gently stretch the dough all around the disc of dough. Gently stretch the dough in 2 close spots with 2 hands, then move to the next 2 spots with your 2 hands until you make a large thin stretched circle of dough (it does not have to be perfect). The large circle of dough is transparent at this point.
Fold the large disc into third. Sprinkle with butter and a little semolina.
Fold the other side on top to cover the first fold and that forms an imperfect rectangle shaped dough. Sprinkle with butter and semolina.
Fold the rectangle into half lengthwise, then sprinkle again with butter and semolina. You will obtain a narrow stripe shaped dough.
Gently flatten the striped formed to get rid of any air bubbles, then roll it lengthwise. Seal the end of the strip to the center of the roll.
Stand the roll on a slightly oiled large plate or platter. Oil the roll and cover with plastic wrap until you deplete all the balls of dough. Let the covered rolls rest for 5 minutes.
Heat a large skillet over medium low heat and start flattening the rolls.
On an oiled working board, flatten one roll at the time, starting with the first roll.
Flatten the roll with your hand evenly from the center to the edges (about ¼ inch thick or less). That will form the Meloui. Make sure to dump your hand from time to time in olive oil.
Transfer the Meloui to the skillet and cook until golden brown (turn them several times during cooking).
Serve warm plain or with butter, honey or a mix of honey and butter fragrant with rose water along with a good tea or coffee.
Place Meloui, one on top of the other. If not served immediately, let them cool and place in a Ziploc bag to keep them soft.
You can use vegetable oil instead of olive oil if you like.
Meloui can be made with a good fine semolina only, or a mix of semolina and all purpose flour.