Mufleta - Moroccan Flat Bread

Friday, April 24th 2009, 12:50 pm
By: News On 6


1 lb. all purpose flour
½ Tablespoon yeast
1 Teaspoon sugar
½ Teaspoon salt
Up to 1 cup water, added a little at a time


Put the flour in a bowl and mix in yeast and sugar. Begin to add water 2-3 Tablespoons at a time as you mix. Add the salt after the dough begins to develop. The dough needs to be very soft but not sticky. Let the dough rest for 20-30 minutes before using it. On an oiled surface, pinch off pieces of dough about the size of a walnut. Flatten the dough with your fingertips, stretching it to the size of your frying pan. Place the first piece on the hot pan and "fry" the first side until golden. Flip, and while the second side is frying, place a second piece on top. Flip back so that the ready second side is now on top and add a third piece. Continue flipping back and forth and adding until the pile is a least 10-15 thick. Remove the pile to a serving plate and continue with a new batch.

Traditionally served as the first meal after Passover