📝 About This Recipe
Mofletta is the soul of Mimouna, the vibrant North African Jewish celebration marking the end of Passover. These thin, elastic, and buttery crepes are traditionally stacked high in a warm tower, symbolizing sweetness and abundance for the coming year. Soft on the inside with a delicate golden crisp on the outside, they are best enjoyed warm, rolled up with a generous smear of butter and a drizzle of fragrant honey.
🥗 Ingredients
The Dough
- 1 kg All-purpose flour (sifted)
- 2.5 cups Warm water (between 100-110°F)
- 1 teaspoon Active dry yeast (optional, for a slightly softer texture)
- 1 tablespoon Granulated sugar
- 1 teaspoon Fine sea salt
- 2 tablespoons Vegetable oil (for the dough mix)
The Stretching & Coating
- 1 cup Vegetable oil (neutral flavor like canola or sunflower)
Traditional Toppings
- 100 grams Unsalted butter (softened to room temperature)
- 1/2 cup Wildflower honey (for drizzling)
- 1/2 cup Fruit preserves (apricot or strawberry)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, sugar, salt, and yeast. Whisk to distribute the dry ingredients evenly.
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2
Gradually add the warm water and 2 tablespoons of oil. Knead for about 8-10 minutes by hand or 5-6 minutes with a dough hook until the dough is smooth, elastic, and slightly sticky to the touch.
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3
Divide the dough into small balls, roughly the size of a golf ball (about 60-70g each). You should get approximately 25-30 balls.
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4
Pour the 1 cup of vegetable oil into a wide, shallow tray. Roll each dough ball in the oil until fully coated and arrange them on the tray. Cover with plastic wrap and let rest for at least 30-45 minutes at room temperature.
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5
Prepare your workspace by oiling a clean countertop. Take one dough ball and place it on the surface. Using your fingers and palms, flatten and stretch it from the center outwards until it is paper-thin and nearly transparent.
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6
Heat a large non-stick skillet or a traditional 'Saj' over medium heat. Do not add extra oil to the pan; the oil on the dough is sufficient.
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7
Carefully lift the first stretched dough sheet and lay it flat in the hot pan. Cook for about 1 minute until it starts to bubble and the bottom is lightly golden.
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8
While the first one is cooking, quickly stretch a second dough ball on your oiled surface.
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9
Flip the first mofletta 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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10
Wait about 30-45 seconds, then flip the entire stack (both moflettas) so the raw dough is now on the bottom. Stretch a third ball and place it on top of the stack.
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11
Continue this 'flip and add' process until you have a stack of 10-12 moflettas. This method keeps the inner crepes moist and warm through residual heat while the outer ones get a light sear.
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12
Once the stack is finished, remove it from the pan and wrap immediately in a clean kitchen towel to keep them soft and pliable.
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13
Repeat the process with the remaining dough balls until all moflettas are cooked.
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14
To serve, peel an individual mofletta from the stack, spread with a thin layer of butter, drizzle with honey, roll it up tightly, and serve immediately while hot.
💡 Chef's Tips
The secret is in the rest time; if the dough snaps back while stretching, let the balls rest for another 15 minutes. Do not overcook individual layers; they should remain pale and soft, not crispy like a cracker. Keep your hands and the work surface well-oiled to prevent the dough from tearing as you stretch it thin. If you have leftovers, store them in an airtight bag and reheat in a dry pan for a few seconds on each side. Use a high-quality honey for the best flavor profile, as it is the primary seasoning for this dish.
🍽️ Serving Suggestions
Serve with fresh Moroccan Mint Tea poured from a height to create a frothy 'turban'. Pair with a side of toasted almond slivers or crushed walnuts for added texture. Offer a variety of jams, such as apricot or fig, for those who prefer fruit over honey. Accompany with a platter of dates and dried fruits to lean into the traditional Mimouna aesthetic. A small bowl of salted butter is essential to balance the intense sweetness of the honey.