Mufleta is a doughy crepe typically made by Sephardi Jews the night Passover ends and served at a party called a Mimouna. The Mufleta is the star of the Mimouna, often topped with honey or butter. Once you try these, your post-Passover feast will never be complete again without Mufleta!
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Dough
Combine ingredients and knead until you have a soft, pliable dough.
Cover dough and let rest for half an hour. Form ping pong-sized balls and set aside on a well-greased surface. Note: the amount of fluid that any given flour absorbs depends on the type of flour and the room temperature. Always set aside one cup from the full amount of flour and add it gradually so that your dough isn't too dry. The dough must be soft but not sticky.
Oil a large Teflon frying pan, wiping away any extraneous oil with paper towel, and heat.
Using well-greased hands, stretch out the dough as thinly as possible and form into a disc. Place on the frying pan and cook for two minutes until the underside is slightly golden. Flip over.
Meanwhile, stretch out the next ball of dough into a disc and place it on top of the first one. When the bottom is a little bit golden, flip both pancakes together. Working quickly, stretch out a third ball of dough into a disc and place on top of the mufleta pile in the skillet. Repeat until you have a pile of five, then start again.
Serve with butter and honey.