Making Mufletas at the Mimuna (end of Passover celebration) is a very important Moroccan tradition. They can be either eaten plain or with honey and butter.
Moroccan Mufleta
Servings
15 Servings
Ingredients
- 2 pounds flour
- 2 ounces 1 cube fresh yeast
- 1 teaspoon salt
- 1 cup oil
- Vegetable oil for frying
Instructions
- In a bowl, sift the flour and make a well in the center. Mix the yeast with one cup of lukewarm water.
- Add the salt and the oil into the well.
- Mix with the hands very well until the dough becomes light and elastic. If needed, add a little bit of warm water. The dough should resemble to the challah dough.
- Mix the dough for the another 10 minutes. Grease the bottom of a large bowl with oil, place the dough inside and cover. Let it sit for about 45 minutes to an hour.
- Cut the dough is small pieces the size of your fist. You should obtain 15 to 20 pieces.
- Generously oil a large surface, place the pieces of dough and cover with a towel for 30 minutes.
- In a shallow bowl, pour some oil. Put some oil on your hands and start working with the first piece. Flatten it on the work surface and shape it into a square, until the dough is very thin and you obtain a larger square. Add more oil if the dough gets sticky.
- Warm up a large pan on a medium fire. Drizzle some oil on the pan and fry the first Mufleta for about 5 to 6 minutes each side until it becomes gold.
- Serve with butter and honey.
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