📝 About This Recipe
Moufleta is the iconic centerpiece of Mimouna, the traditional North African Jewish celebration marking the end of Passover. These paper-thin, buttery crepes are unique because they are cooked in a 'stack' method, keeping them soft, warm, and incredibly pliable. Drenched in melted butter and honey, they represent a sweet wish for a prosperous year ahead and are best enjoyed straight from the skillet with family and friends.
🥗 Ingredients
The Dough
- 1 kg All-purpose flour (sifted)
- 2.5 to 3 cups Warm water (as needed for a soft, elastic dough)
- 1 teaspoon Active dry yeast (optional, for a slightly lighter texture)
- 1 tablespoon Granulated sugar
- 1 tablespoon Kosher salt
- 2 tablespoons Vegetable oil (for the dough mix)
For Stretching and Coating
- 1.5 cups Vegetable oil (neutral flavor like canola or sunflower)
Traditional Toppings
- 100 grams Unsalted butter (melted)
- 1/2 cup Wildflower honey (warmed)
- 2 tablespoons Toasted sesame seeds (optional garnish)
- 1/4 cup Walnuts (finely chopped)
👨🍳 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 together to distribute evenly.
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2
Gradually add the warm water and 2 tablespoons of oil while kneading by hand or with a dough hook. Continue kneading for 8-10 minutes until the dough is smooth, very elastic, and slightly sticky.
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3
Divide the dough into small balls, roughly the size of a golf ball (about 50-60 grams each). You should get approximately 20-25 balls.
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4
Pour the 1.5 cups of oil into a deep baking tray. Place the dough balls into the oil, rolling them around so they are completely submerged and coated. Let them rest uncovered for at least 30-40 minutes; this relaxation is crucial for stretching them thin.
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5
Prepare a large non-stick skillet or a traditional 'paila' over medium heat. Do not add oil to the pan; the oil on the dough is sufficient.
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6
Generously oil a clean work surface. Take one dough ball and flatten it with your palm. Using your fingers, gently stretch it from the center outwards until it is paper-thin and nearly transparent. If a small hole appears, don't worry.
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7
Carefully lift the first stretched leaf and lay it flat in the hot skillet. Cook for about 1 minute until lightly golden on the bottom.
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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 crepe over in the pan. Immediately place the second stretched crepe directly on top of the cooked side of the first one.
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10
Wait about 30-40 seconds, then flip the entire stack (now two crepes) over, so the raw crepe is on the bottom. Stretch a third ball of dough.
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11
Place the third crepe on top of the stack, wait 30 seconds, and flip the entire stack again. Continue this process until you have a stack of 8-10 crepes.
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12
The internal crepes stay soft and warm from the steam of the stack, while only the outer surfaces get a light golden crisp. Once the stack is finished, remove it from the pan and wrap in a clean kitchen towel.
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13
Repeat the process with the remaining dough balls in new stacks of 8-10.
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14
To serve, peel a single warm moufleta from the stack, spread with a teaspoon of melted butter and a drizzle of honey, then roll it up tightly.
💡 Chef's Tips
The secret is in the rest time; if the dough shrinks back when stretching, let it sit in the oil for another 10 minutes. Keep your hands and work surface very well-oiled to prevent the thin dough from snagging and tearing. Use a medium-low heat setting to ensure the crepes cook through without burning, as the stack gets thicker. If you are making a large batch, keep the finished stacks in a warm oven (60°C/140°F) wrapped in a towel to maintain suppleness. Never use a rolling pin; the authentic texture comes from the hand-stretching which creates those characteristic bubbles.
🍽️ Serving Suggestions
Serve alongside a steaming glass of Moroccan Mint Tea (poured from a height for maximum foam). Offer a variety of jams, specifically Moroccan carrot jam or orange marmalade, for those who want a fruity twist. A platter of fresh dates, dried apricots, and toasted almonds complements the sweetness of the honey. For a modern twist, offer Nutella or halva spread, though honey and butter remain the traditional gold standard. Present the moufleta on a large, colorful ceramic Maghrebi platter to honor its festive origins.