Moufleta for your post-Passover mimouna party!
INGREDIENTS (makes 24)
3 ½ cups (18 ounces) all-purpose flour
2 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoons kosher salt
1 ½ cups warm water
1/2 cup vegetable oil
Butter and honey for serving
1. Mix the flour, salt, sugar and yeast in a large bowl. Add the water and mix until a dough forms. Knead until very smooth, about 3-5 minutes.
2. Using your thumb and forefinger, pinch a small ball of dough and place on a large tray covered with oil. Flip the dough balls in the oil so they don’t dry out. Repeat with all the dough. Cover the dough and let it rest for 20 minutes.
3. Starting with the dough that was rolled first, take one ball and place it on a smooth surface. With oiled hands, flatten the dough until it is very thin. If the dough tears easily, let it rest for 10 more minutes before starting to cook them. You can also use a rolling pin if the flattening by hand is too difficult.
4. Place the first moufleta in a large frying pan on medium heat. Cook for about 3 minutes while you flatten the second moufleta. When the first one is golden brown, flip it over. This is the only moufleta that is cooked on both sides! Moufleta are cooked in a stack which keeps them hot until serving. Place the second moufleta on top and flip the stack. While the second moufleta is cooking, flatten the third moufleta. Place the third moufleta on top then flip. Three minutes later, place the fourth moufleta then flip again. Repeat until the stack is so big that it is too heavy to flip.
5. Serve hot with butter and honey. Eat with dried fruit and nuts.