Rafih Benjelloun, chef-owner of the Imperial Fez restaurant in Atlanta, Georgia, taught me this particular version of a smoky charred Moroccan bread called melloui from his hometown of Fez. Homemade melloui speckled with lots of black spots, he told me, is made by baking the bread on top of the stove on a hot clay saucer called a ferrah. The bread can also be purchased on the street, where, spread with butter and honey, it’s enjoyed as a snack.
