For Moroccan Jews, the transition back to eating bread and other yeasty foods after Passover is celebrated in grand style with a feast known as Mimouna. The centerpiece of the meal is mufleta, thin pancakes doused in honey and other toppings.
Mufleta
March 18, 2021
Ingredients
- 2cups flour
- ¾cups of water
- ½tbsp salt
- ½cup of vegetable or canola oil, set aside in a small bowl
- Butter and honey for serving
Yield: about 12
Preparation
- Step 1
Mix the flour and the salt. Add water slowly while mixing. Knead into whole soft dough.
- Step 2
Shape into mounds the size of golf balls. Dip each ball into a bowl with the oil and set aside on a tray. Pour the remainder of the oil over the tray and cover with a kitchen towel. Let stand at room temperature for 40 minutes.
- Step 3
Heat up a skillet or small pan. Open the balls with the palm of your hand on a well-oiled surface (or the tray itself) until each gets stretched to a very thin pancake.
- Step 4
Put the first ball on the skillet (no need to oil it). When it begins to brown underneath or at the edges, turn over. Immediately place a second pancake right on top of it. Wait 30 seconds and flip it so that the second one is now touching the pan. Place a third one on top of the two. Wait 30 seconds and flip. Repeat so that each mufleta only cooks on one side directly. This way they cook together and stay warm and moist in the stack.
- Step 5
Serve immediately with butter and honey.