The mofletta is a Moroccan Jewish crepe traditionally prepared during the celebration of the Mimouna, at the end of Passover.
Jewish, Moroccan, Vegan, Vegetarian
(more or less)
active dry yeast
(to work the dough)
(to grease the pan)
Dilute the yeast and sugar in ½ cup (120 ml) of water and set aside for 15 minutes.
In the bowl of a stand mixer, add the flour and dig a well in the center.
Pour the mixture of water, sugar and yeast into this well.
While kneading at medium speed, add the remaining water gradually, then add salt.
Knead at high speed to obtain a very soft dough that comes off the edges of the bowl.
Depending on the quality of the flour, it may be necessary to add water or flour to the dough.
Let the dough rise for 1 hour covered with a cloth, away from drafts.
Divide the dough into 25 pieces and toss them. Then coat them with oil and let them sit on a plate for 15 minutes.
Heat a pan and lightly grease with a brush.
On a very well oiled work surface, and with the help of your hands, spread the first piece of dough as thinly as possible, paying attention not to create any hole.
Place the first mofletta on the hot pan.
After about 20 seconds, turn the mofletta over and add another piece of dough over the first (cooked side). Turn everything over after one minute.
Repeat the process with another raw mofletta placed on the previous ones and so on until all the pieces of dough have been used.
Serve the hot moflettas with honey, butter and mint tea.