Moufleta(Mofletta)
מופלטה
A thin, layered griddle pancake central to the Moroccan Jewish Mimouna celebration immediately after Passover. Each fresh round is added atop the last on the griddle, creating a tender stack usually served with butter and honey.
Ingredients
- •4 cups all-purpose flour
- •1 1/2 tsp kosher salt
- •1 1/2 cups warm water, plus more as needed
- •1/4 cup neutral oil, plus more for shaping and cooking
- •4 tbsp butter, for serving
- •1/2 cup honey, for serving
Instructions
- 1
Mix the flour, salt, warm water, and 2 tablespoons of oil into a soft, smooth dough, kneading for 8 to 10 minutes.
- 2
Oil the dough lightly, cover, and let it rest for 30 minutes.
- 3
Divide the dough into 12 to 14 balls and coat them generously with oil so they stay supple.
- 4
On an oiled work surface, flatten one ball with your hands into a very thin round.
- 5
Place it on a lightly oiled hot griddle and cook until the underside is golden.
- 6
Flip it over and immediately stretch a second round of dough and place it directly on top of the first.
- 7
When the bottom layer browns, flip the stack and continue adding one new round at a time, building the layered pile.
- 8
Keep the finished mofletta stack warm and serve immediately with butter and honey.
Kosher notes
Traditionally served with butter and honey, making it dairy. For a pareve version, replace butter with olive oil or margarine.
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