How to make mufleta

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How to make mufleta

Let me start by saying that this is to die for. Imagine a warm mufleta spread with butter. The heat melts the butter and it soaks into the dough. Drizzle some honey on top, fold, and take a bite. One is never enough.
I decided to make mufleta and to photograph every step in detail. At first it seems complicated but believe me, its really easy. You just have to start and before you know it, you’ll be a master mufleta maker.
Don’t skimp on the oil, it’s mufleta, it needs oil. Once a year, just go with it. Totally addictive, and definitely a must, once a year.

Makes 15 mufletas

Ingredients:

500 grams all-purpose flour (3.5 cups + 1 Tbsp)
1 tsp dry yeast (that’s the amount)
1 tsp sugar
Pinch of salt
320 ml warm water (1+1/3 cup)

120 ml oil (1/2 cup), which doesn’t go into the dough

Preparation:

1. Process the ingredients (without the oil) into a slightly sticky dough. Grease a work surface and place the dough on it. Cover and let rest for 5 minutes (that’s all it takes).

2. Cut the dough into 15 pieces, grease a work surface and place the pieces of dough on it. Roll each one into a flat ball and when they are all ready, start smearing each ball with the oil.

Want to see a mimouna?

3.  Grease the work surface, dip your fingers in the oil and start flattening the ball of dough. Use the pads of your fingertips and every so often, dip your fingers in the oil. You want the dough to be thin. The mufleta needs to be the size of whatever pan you’re using.

4. Place the mufleta on a hot pan, wait a minute, even less, until it goes golden and then flip. This is the only mufleta you fry on both sides.
While the mufleta is in the pan, start preparing the next one. As soon as you flip the mufleta, place the next one on top, wait a minute, peek and see that the underside is ready and then flip the entire stack, meaning that the mufleta that was on top is now on the bottom, then place another new mufleta on top, wait a minute, and flip the whole stack. Don’t worry, it’s not complicated, just look at the photos and the video to see how it’s done.

5. You can make a few mufletas in succession and then remove the stack once 6-7 are ready, whatever works for you. Once you remove the stack, start all over again, frying the first one on both sides, and so forth.

Good to know…
Mufletas are eaten warm. They’re not tasty cold. Sometimes there’ll be a break during a Mimouna and when more guests arrive you start making them again. The point is they have to be served fresh and warm.
Don’t worry if it tears during preparation, it happens. The trick is to use the oil liberally. The first mufletas don’t always come out perfect. Sometimes they tear, sometimes they’re too thick. Don’t worry and don’t give up, you’ll get the hang of it and they’ll improve as you go along.
I recommend preparing a few uncooked mufletas near the pan so it’s easier to transfer from the counter to the pan without tearing along the way.
Serve with butter, honey, maple syrup, chocolate spread.

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