Mufleta

• 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!