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Mofletta (Maghrebi Pancake)
personRecipeLibrary
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519145
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 tsp dry yeast
- 1 pinch of sugar
- ½ cup warm water
- 250 g wheat flour
- ½ tsp sea salt
- 2 tbsp of olive oil, plus a little extra for pan-frying
- Butter
- Honey
Directions
- Dissolve the yeast and sugar in the water. Let rest in a warm place for 10–15 minutes.
- Combine flour, salt, and 1 tablespoon of oil in a bowl. Stir in the yeast mixture to make a dough.
- Knead the dough on a flat, flour-dusted surface until smooth and elastic.
- Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled.
- Cover the dough with a tea towel and leave in a warm place until it rises.
- Divide the dough into smaller equal portions, and begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible.
- Heat a frying pan over medium heat, and grease the bottom with a little oil.
- Fry the rolled-out dough portions one at a time until they are lightly browned on one side. Flip over and cook until browned on the second side.
- Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture.
- Serve with butter and honey.