Mufleta (Moroccan Pastry)

20 units
30 min

Mufleta is a sweet bread made on a pan. It is a very thin bread, made from dough that is quickly prepared on the eve after Passover (because during Passover, we do not eat chametz), the preparation process includes stretching the dough on a greased surface using oily hands. The mufleta is prepared on a smooth, designated pan, and the preparation process is a special one: prepare the first mufleta on the pan, turn it over to the other side after it is done, then place another mufleta on top of the made one, and flip to the other side, creating a pile.

Recipe details

  • 20  units
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

Ingredients:

  • 1 kg white flour
  • 1 full teaspoon of salt
  • 2.5 cups of regular water (or 3 cups of water - depending on the amount of flour, so long as the dough is not sticky)
  • 1 cup plain oil
  • To serve:
  • Honey spread.
  • Chocolate spread.
  • Butter.
  • Maple syrup

Instructions

How to prepare:

Dough: Mix flour and salt. Add water gradually and knead for about 2 minutes, until you get a unified and soft but not sticky dough.
Form egg-sized balls out of the dough, dip each ball in a bowl with oil and place on a tray. Pour over the rest of the oil, to keep the balls from drying out. Rest at room temperature.
Heat a frying pan in medium heat.
Each ball is opened with the hands in circular movements on a generously oiled surface (with the whole palm, like a gentle caressing motion), until it stretches into a thin, uniform circle (never mind if it tears a bit).
Place a circle of mufleta on the pan (no oil is needed - there is enough in the dough), and when it is golden turn to the other side. Place another mufleta on it immediately. Wait half a minute and turn the two together, so that the new dough is face down.
Place another mufleta dough on the pile, wait half a minute, and again turn the pile over. Repeat the process until you have 10-12 of them. Basically, fry each mufleta only on one side (except the first), and the inner heat of the pile makes sure the other side is cooked. When the pile is large enough, take out for guests (or put it in a plate covered with a towel), and start a new pile.

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