📝 About This Recipe
Mufleta is the quintessential symbol of Mimouna, the joyous Moroccan Jewish celebration marking the end of Passover. These paper-thin, crepe-like yeasted breads are traditionally stacked high and served warm, glistening with melted butter and honey. Soft, chewy, and deeply comforting, they represent a return to leavened bread and a wish for a sweet, prosperous year ahead.
🥗 Ingredients
The Dough
- 1 kg All-purpose flour (sifted)
- 3 to 3.5 cups Warm water (lukewarm, not hot)
- 1 teaspoon Active dry yeast (provides a subtle lift and aroma)
- 1 tablespoon Granulated sugar (to feed the yeast and aid browning)
- 1 teaspoon Kosher salt (fine grain)
- 2 tablespoons Vegetable oil (for the dough mixture)
For Stretching and Coating
- 1.5 cups Vegetable oil (neutral oil like canola or sunflower for the tray and hands)
Traditional Serving Accompaniments
- 100 grams Unsalted butter (softened or melted)
- 1/2 cup Honey (warm for drizzling)
- as needed Fruit preserves (apricot or strawberry are classic)
- 1/4 cup Roasted walnuts (crushed for texture)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, sugar, and active dry yeast. Mix briefly to distribute.
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2
Gradually add the warm water and the 2 tablespoons of oil while mixing by hand or with a dough hook on low speed. Add the salt halfway through the mixing process.
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3
Knead the dough for about 8-10 minutes. The dough should be soft, very elastic, and slightly sticky to the touch. If it is too dry, add a tablespoon of water at a time.
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4
Pour about 1/2 cup of oil into a wide, deep baking tray. Divide the dough into small balls, roughly the size of a golf ball (about 50-60 grams each).
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5
Place each ball into the oiled tray, rolling them around to ensure they are completely submerged or well-coated in oil. This prevents a skin from forming and makes them easy to stretch.
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6
Cover the tray with a clean cloth or plastic wrap and let the dough balls rest for at least 30 to 45 minutes. This rest is crucial for relaxing the gluten.
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7
Heat a large non-stick skillet or a flat griddle over medium heat. You do not need to grease the pan, as the dough is already oily.
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8
Generously oil your work surface. Take one dough ball and flatten it with your palm, then use your fingers to stretch it outward from the center until it is paper-thin and nearly transparent. Don't worry if a few small holes appear.
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9
Carefully lift the thin sheet of dough and lay it flat in the hot skillet. Cook for about 1 minute until lightly golden and bubbly.
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10
While the first one is cooking, quickly stretch out a second dough ball on your oiled surface.
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11
Flip the first mufleta over in the pan. Immediately place the second stretched dough sheet directly on top of the cooked side of the first one.
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12
After about 30-45 seconds, flip the entire stack (now two layers) over, so the new raw dough is on the bottom. Place a third stretched sheet on top of the stack.
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13
Continue this 'flip and add' process until you have a stack of 10-12 mufletas. The heat from the stack helps cook the inner layers and keeps them moist and soft.
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14
Once the stack is complete, remove it from the pan and wrap it immediately in a clean kitchen towel to keep them warm and pliable.
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15
To serve, peel a single mufleta from the stack, spread with a thin layer of butter and a drizzle of honey, roll it up tightly, and enjoy immediately.
💡 Chef's Tips
The secret to perfect mufleta is the rest time; if the dough snaps back when stretching, let it rest another 15 minutes. Keep your hands and work surface very well-oiled to prevent the thin dough from sticking and tearing excessively. Use a medium-low heat setting if you find the bottom mufleta is burning before you can stretch the next one; it's a rhythm-based process. If you are making a large batch, keep the finished stacks in a low oven (200°F/90°C) wrapped in foil to stay warm. For a vegan version, simply use a plant-based margarine and maple syrup or silan (date honey) for the filling.
🍽️ Serving Suggestions
Serve with hot Moroccan Mint Tea poured from a height to create a frothy 'turban' of bubbles. Offer a variety of sweet spreads like Nutella, dulce de leche, or homemade orange marmalade. Accompany with a platter of dried fruits, dates, and toasted nuts to honor the Mimouna tradition. For a savory twist, though less traditional, they can be wrapped around soft goat cheese and fresh herbs. Always serve family-style, allowing guests to peel and roll their own mufleta directly from the warm stack.