This Morrocan delight, for special occasions, but especially Mimuna (the day after passover ends) is worth the effort when eaten right away, rolled up filled with honey, or silan and butter, or jelly. delish! This recipe can be doubled, I have even seen it made with 22 pounds of flour!
- Cook Time
- Prep Time
- 3 cups flour
- 1 teaspoon salt
- 1 1/2 cups water
- 1/3 cup oil
1. Sift flour and mix in salt, with one hand add water slowly with the other mix, until you get a sticky dough consistency. Pour a small amount of oil on top of the dough cover and let stand 15 minutes.
2. On a baking sheet pour 1/3 cup oil, form small balls slightly bigger than a golf ball, and place on the oil. Continue untill all of the dough is formed into balls, cover and let rest 15 minuntes.
3. Heat a large skillet on med-high heat. on the counter top, flatten out the balls one at a time, using a circular motion and stretching with your fingers. Be careful about the amount of oil you use- too little and it will stick too much, and it wont get thin enough.
4. Dip the ball in the oil from the tray before flattening, you want to get it very very thin. (It should strech to larger than your hand).
5. With two hands transfer to the pan, immediately start stretching another, flip what is in the pan with a fork, and place the next one on top of the first. Strech another ball, flip both Mufleta in the pan and add the new one.
6. Continue this pattern untill all of the balls are stretched and you have a huge pile of Mufletot on the pan (use 2 forks when it gets too heavy for just 1).
7. Serve hot from the pan with honey or silan and butter or jelly to slather and then roll. Enjoy!
Tip: If doubling the recipe, try to do no more than 15 in a pan at a time in batches.