500g of flower
20 gr of yeast
1 1/2 cup of water*
1/8 cup of oil
pinch of salt
butter and honey as side-fillers
*1 cup is equale to 4 table spoons
Dilute the yeast in a little water and mix with the flower,
water,oil and salt.
Work it until you get a flexible and soft dough
Divide into 20 balls
Let them rest 30mn on an oiled surface
Heat up the cooking utensil.*
Oil your hands and working surface.
Spread each ball and flatten thinly .
Put the first mofleta on the heated pan
Turn around and put a second mofleta on top of it.
Turn the two and add a third mofleta on top of the other two.
Go on until the dough is out.
Serve with butter and honey.
*Mofletas are cooked over a pan eventhough in the old days they
used a plate of potery. Don't forget that the mofleta has the place
of honor on the table,the night of the Mimouna.
