Making Mufletas at the Mimuna (end of Passover celebration) is a very important Moroccan tradition. They can be either eaten plain or with honey and butter.
- Cook Time
- Prep Time
- 2 pounds flour
- 2 ounces (1 cube) fresh yeast
- 1 teaspoon salt
- 1 cup oil
- Vegetable oil for frying
1. In a bowl, sift the flour and make a well in the center. Mix the yeast with one cup of lukewarm water.
2. Add the salt and the oil into the well.
3. Mix with the hands very well until the dough becomes light and elastic. If needed, add a little bit of warm water. The dough should resemble to the challah dough.
4. Mix the dough for the another 10 minutes. Grease the bottom of a large bowl with oil, place the dough inside and cover. Let it sit for about 45 minutes to an hour.
5. Cut the dough is small pieces the size of your fist. You should obtain 15 to 20 pieces.
6. Generously oil a large surface, place the pieces of dough and cover with a towel for 30 minutes.
7. In a shallow bowl, pour some oil. Put some oil on your hands and start working with the first piece. Flatten it on the work surface and shape it into a square, until the dough is very thin and you obtain a larger square. Add more oil if the dough gets sticky.
8. Warm up a large pan on a medium fire. Drizzle some oil on the pan and fry the first Mufleta for about 5 to 6 minutes each side until it becomes gold.
9. Serve with butter and honey.