• Email
  • Pin It



Contributed by:



4 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...



This Morrocan delight, for special occasions, but especially Mimoona (the day after passover ends) is worth the effort when eaten right away, rolled up filled with honey, or silan and butter, or jelly. delish! this recipe can be doubled, i have seen it made with 22 pounds of flour!


  • Prep Time : 35 min min
  • Cook Time : 15 min min
  • Ready Time : 50 min


15 Servings


  • 3 cups flour
  • 1 teaspoon salt
  • 1.5 cups water
  • 1/3 cup oil


sift flour and mix in salt, with one hand add water slowly with the other mix, until you get a sticky dough consistency. pour a small amount of oil on top of the dough cover and let stand 15 min.
on a baking sheet pour 1/3 cup oil, form small balls slightly bigger than a golf ball, and place on the oil. continue untill all of the dough is formed into balls, cover and let rest 15 min.
heat a large skillet on med-high heat. on the counter top, flatten out the balls one at a time, using a circular motion and stretching with your fingers, this is where oil is your freind and enemy, too little and it will stick too much and it wont get thin enough, dip the ball in the oil from the tray before flattening, you want to get it very very thin it should strech to larger than your hand. with two hands transfer to pan, imediatly start stretching another, flip wjhat is in pan with a fork, and place the next one on top of the first, strech another ball, flip both mufleta in the pan and add the new one, continue this pattern untill all of the balls are stretched and you have a huge pile of mufletot on the pan (use 2 forks when it gets too heavy for just 1) if doubleing the recipe try to do no more than 15 in a pan at a time, do them in batches.
serve hot from the pan and offer honey or silan and butter or jelly to slather and then roll. enjoy!

About beckyalg


Becky is a stay at home mom to four beautiful children living in northern israel. �




4 Responses to Mufleta

  1. avatar says: SarahK36

    I’m sooooo in love with this! The version with more layers is called Msemen and I love the layers, with warm butter and honey!

  2. this sounds like מלווח‎ (Malawah), can it really be this easy?

  3. avatar says: Becky_alg

    I wouldn’t say this is even close to malawach, I’ve made malawach but honestly it is so much work (and fat-margarine/oil) that I just buy frozen mallawach. Also mallawach is cooked individually where as mufletta is cooked in a stack and mufletta is very thin vs the yummy flaky many many layers of mallawach.
    Mufleta is super easy! Homeade mallawach is alot of elbow grease ;) and regular grease for that matter ;)

    • avatar says: Yvette

      You are so right! Malawach is so convenient, flaky and delicious! Mufletta is fun to make with a bunch of participating friends and family members, but …

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in