Mufletta

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Mufletta

The best mufletta recipe!! This mufletta recipe is out of this world! Get ready to be blown away…

Number of servings: 20

Ingredients:

500 grams flour (half a kilo)
1 tsp dry yeast (no mistake)
1 tsp sugar
Pinch of salt
330 ml lukewarm water (a little bit less than 1.5 cups)

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

Butter
Honey
Maple syrup
Chocolate spread

Preparation:

1. Process the ingredients into a slightly sticky dough, lightly dust a working surface with flour and knead the dough for a minute. Grease a bowl and place the dough in it. Cover and let it rest for 5 minutes.

2. Cut the dough into 20 pieces and form each piece into a small dome shape. It doesn’t need to be ball shaped, just pull the sides down and form a sort of dome shape with the pieces of dough. Rub hands with oil and generously rub the pieces with oil. Then place then on a greased surface.

3. Every so often, wet your fingers with oil, oil a work surface, take one of the first domes we made, flatten with your hand and stretch the dough into a thin layer using the pads of your fingertips. Not a disaster if it tears, but try not to. Try and maintain a round shape, every so often moisten the dough and the work surface with oil (important). The muflettas are supposed to be about the size of the pan you will use.

4. Heat a pan and place the first mufletta in it, it will take around a minute or two to cook, see if it’s nice and golden and then flip it, while placing another mufletta on top. Wait a minute or two and then flip the stack and continue this way until you have made a nice stack of muflettas in the pan. Take them out and cover to keep warm. Repeat with more uncooked muflettas. Only the fist mufletta is fried on both sides.

5. Spread whatever you like and fold into a triangle / roll and serve with a paper towel. It’s customary to also spread with butter and honey. It’s absolutely divine, the kids gobble these up.

*6. Don’t make the entire dough’s worth at once since muflettas are served warm and not cold. Each time make the right amount of muflettas to eat right away.

Notes:
It’s important to be generous with the oil and to keep applying it to the dough and to the work surface.
The first time is always a trial and may not succeed. The second comes out so-so, and the third already looks better. Don’t give up, you’ll get the hang of it!
It doesn’t matter really what they look like, everyone always gathers around the pan and fights over who will eat the first one. Always eat muflettas hot out of the pan. Prepare your spreadable toppings in advance so they’re ready. Muflettas are made once a year so feel free to indulge!

Yummy!!

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