Moroccan Moufleta
- Total Time
- About 1 hour, plus resting
- Rating
- Comments
- Read comments
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Ingredients
- 8cups/1024 grams all-purpose flour
- 1tablespoon granulated sugar
- 1teaspoon instant dry yeast
- 1teaspoon kosher salt
- 1cup vegetable or canola oil
- Butter and honey, for serving
Nutritional analysis per serving (20 servings)
292 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 95 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the flour, sugar, yeast and salt. Make a well in the center, and slowly add 3 to 3½ cups warm water, mixing and kneading gently, at first with a wooden spoon and then with your hands, until a light and elastic dough is formed. (Add a little extra water if dough seems too dry; it should be pretty wet.) Cover the bowl with plastic wrap and let dough rest for about 30 minutes.
- Step 2
Generously coat a baking sheet with oil and set aside. Coat your hands with oil and divide the dough into about 20 balls, each slightly smaller than a tennis ball. Dip each ball in the oil and set on the baking sheet. (Don’t worry if the balls lose their shape). Let rest for another 15 minutes.
- Step 3
Lightly oil your work surface. Place 1 ball at time on the surface and flatten with your palm. Using your fingers, stretch the dough out, as thin as possible, into a 7- or 8-inch disc. Keep dipping your fingers in the oil as needed to help get the moufleta as thin as possible and to keep it from sticking to the work surface or your hands.
- Step 4
Place a large cast-iron or nonstick skillet over medium-low heat. When the pan is hot, carefully pick up the first moufleta (it will be stretchy and have a hard time holding its shape) and place it on the hot skillet. Cook on one side, about 1 to 2 minutes, until the underside has golden-brown patches. Flip the pancake over, roll out the next ball of dough and place it on top of the first one. When the bottom side has golden-brown patches, flip both pancakes together to cook the new one. Roll out another moufleta and place on top of the moufleta pack in the skillet. Flip to cook. Repeat for all moufletas, starting over again when you have a pack of 7 or 8. Except for the first one, they are all getting cooked only on one side. (Alternatively, the moufletas can be cooked one at a time for about 1 to 2 minutes per side and removed to a plate, each one going underneath the one cooked before it to help keep them from drying out. Cover the plate with a towel as you work.)
- Step 5
Serve immediately, while warm, with butter and honey.
Private Notes
Comments
While the first mufleta is cooking, you should already be preparing the second - as soon as you flip it, you need to add the next layer. If you wait as this recipe suggests, your mufleta will overcook. And you can make a higher stack than 7 or 8 - peeling off the layers (which should still be steaming and warm) is part of the fun of eating it.
I wonder if there is any connection between this dish's name and the muffuletta sandwich.
I was thinking fry bread -- honey and all!
Just made these for Mimouna. The photos show them as slightly thicker than how mine turned out and what I am used to - but the recipe is a good one and the stacking cooking method, while requiring a certain dexterity and presence of mind also works well. Family gobbled this up in a post-Pesach carb frenzy.
These were terrific, and the stack flipping method was pretty fun. Will make these again.
Wonderful! I omitted the sugar and it didn’t affect the recipe. I also let it rise for 5-6 hours.
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