Moufleta- Moroccan yeast-pancake
Moufleta is a Moroccan fried yeast pancake.
It is served on the last night of Passover when Moroccan Jews celebrate the Mimouna, a holiday that marks the beginning of the spring and new fortunate beginnings.
It is served with honey and butter.
The moufleta needs to come out soft, thin and almost transparent.
1 kg. flour
2 tbsp. sugar
½ tsp. salt
1 tsp. yeast
3 -3.5 cups tsp water
Oil for dipping the dough balls
Honey and butter (regular or vegan) for serving
Put all of the ingredients but the water in a bowl and start adding the water gradually.
knead for 5 minutes. The dough needs to be elastic and smooth but not too sticky.
Let the dough rest for 10 minutes.
Divide into 20 balls, the size of a ping pong ball. Pour oil generously into a tray or a bowl and put the balls in it. Make sure they are well coated with oil.
Let the balls rest for 10 minutes.
In the meantime, cut round circles from parchment paper to fit the size of the frying pan.
Heat a wide frying pan. No oil is needed.
On a paper circle, roll out the dough as thinly as possible. Put in the frying pan. There’s no need to separate the moufleta from the paper. You just let it cook for 20 seconds till the paper comes off easily.
After removing the paper, fry for 30 more seconds and turn over. Once you turn over, repeat the process with the parchment paper. The circles are for multiple uses.
The principal is that the dough is being fried slowly, stacked. Once the stack is too high', remove and start over. Serve with honey and butter.