Mufleta
Recipe
No Mimouna celebration is complete without the most traditional of Moroccan Jewish sweets, Mufleta. These crepe like treats are served hot, dripping in honey and butter.
For 20 Mufletas:
4 cups of all-purpose flour
1 ¾ cup of warm water
½ teaspoon salt
1 ½ teaspoon sugar
1 teaspoon yeast
Vegetable oil for frying
For serving: butter and honey
1) Generously oil a frying pan
2) Combine the flour, sugar, salt, water and yeast. Knead and let rise until doubled in size. Gradually pour in water to form soft sticky dough. Let rise.
3) Oil hands and work and form 15-20 golf sized balls and let rise again.
4) On a flat surface, take one ball of dough, flatten, and using your fingertips, stretch into a round, thin, flat discs. Don’t worry if there are holes.
5) Heat a frying pan, and lay the flattened dough into the pan. Let cook for a minute on one side, until it dries slightly, and then flip — this will be the only mufleta that touches the pan on both sides. Meanwhile, flatten another dough ball.
6) Lay the second flattened dough ball on top of the first mufleta in the pan. Slip a spatula under the little stack, and flip it. Meanwhile, flatten another dough ball.
7) Lay the third mufleta on top of the stack in the pan. Slide a spatula under the entire stack and flip, so the uncooked dough is again touching the pan (and the second mufleta is now on top). Repeat process and serve while hot.
To serve, spread the hot mufletas with butter and honey, and fold into quarters.
4 cups of all purpose flour
1 3/4 cup of warm water
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 teaspoon yeast
Vegetable oil for frying
For serving: butter and honey
1) Generously oil a frying pan
2) Combine the flour, sugar, salt, water and yeast. Knead and let rise until doubled in size. Remove date sized pieces of dough, roll into balls and dip into oil. Let rise again until doubled in size.
On a flat surface, take one ball of dough, flatten, and using your fingertips, stretch into a round, flat disc. You want the dough to be thin, and somewhere between the size of a dinner plate and an appetizer plate. Ideally the dough won’t tear, but it’ll still taste good even if it does.
Heat a frying pan, and lay the flattened dough into the pan. Let cook for a minute on one side, until it dries slightly, and then flip — this will be the only mufleta that touches the pan on both sides. Meanwhile, flatten another dough ball.
Lay the second flattened dough ball on top of the first mufleta in the pan. Slip a spatula under the little stack, and flip it. Now, the first mufleta will be on the top, and the second, uncooked mufleta will be touching the pan. Meanwhile, flatten another dough ball.
Lay the third mufleta on top of the stack in the pan — it will be lying on top of the first mufleta you made. Slide a spatula under the entire stack and flip, so the uncooked dough is again touching the pan (and the second mufleta is now on top).
Continue like this until either the dough is gone or the stack becomes unwieldy (if the latter happens, remove it from the pan and start a new stack).
To serve, spread the hot mufletas with butter and honey, and fold into quarters. They’ll get warm, drippy and gooey.
Read more: http://food.lizsteinberg.com/2011/04/25/mufletas-the-best-way-to-end-passover/#ixzz1jlA1k09X