Probably while you are working feverishly to prepare your house for Passover, the last thing you’re thinking of is the Chametz Festival that takes place at Jewish Moroccan homes at the end of Passover, known as Mimouna. And what’s a Mimouna without the sweet Moroccan crepes called Mufletta? In this clip we have the Deputy Mayor of Jerusalem, Fleur Hassan-Nahoum joined by my Wife Ayo, showing us how to make easy, simple Mufletta. Below, as promised, is the recipe for foolproof Mufletta, just in time for Mimouna – Tirbach!
1. 500 grams of ordinary flour plus a little extra for dusting surfaces and hands
2. 3 cups of warm water (One cup room temperature water and half a cup boiling water mixed together)
3. 1 tablespoon of sugar
4. 1 teaspoon of salt
5. A lot of vegetable oil (used to coat Mufletta dough and hands)
This will make 18 Muflettas. You can easily double the ingredients and start with 1 kilo but I started with 500 grams of flour because most conventional home mixers cannot handle a kilo of flour. Alternatively, if you want to knead the dough by hand, kneading a kilo of flour for 10-minutes is hard. But you do you!
Watch the video to see each step in action!
1. Sift the flour into a mixing bowl.
2. Add the salt and sugar and mix the dry ingredients together.
3. Slowly pour the warm water into the flour while mixing.
4. Knead the dough for about 10 minutes while gradually increasing mixing speed. Your blob of dough should be stuck to the mixing hook and the mixing bowl should be clear. If you’re kneading by hand, just knead for 10 minutes. The end result should be a smooth and slightly sticky dough. Slightly dusting your work surface and hands with flour should make the dough easier to work with if it’s very sticky.
5. Divide your dough into 18 equal pieces – you do this by dividing your main blob of dough into 3, then divide those pieces into 3, and the final pieces into 2 – voila! 18 pieces.
6. Take each piece of dough and fold it into itself, cinch the folds and roll it around till it’s as round as can be.
7. Take a tray and pour about a centimetre of oil into it. Place each piece of dough into the pan as you form it.
8. Brush oil on top of each dough ball with a kitchen brush or your fingers and then set aside the tray for an hour. Make sure to cover the tray with a towel or plastic wrap.
9. Now, cut out 2 circles of baking paper the size of the the diameter of the pan you’re going to use to make the Mufletta. You can place the pan atop the sheet of paper and cut around it. Watch the video!
10. Heat your pan over medium low heat – on my electric stove, that’s about a 5. You’ll know the right heat because you don’t want the Mufletta to be hard and crunchy. You want it to be soft and chewy.
11. Now place a whole sheet of baking paper on your work surface and lightly oil it and the baking paper circles you made previously.
12. Take a dough ball from the tray and put it on top of the whole baking paper. Take one of the circle baking papers and put it on top of the dough. Use the palm of your hand to stretch the dough to the size of the round paper. The dough should be thin and nearly transparent. Stretch it evenly as possible – practice makes perfect!
13. Flip the whole thing around and gently peel the whole baking paper off. Gingerly lift the dough with the round paper attached and place it (dough side down obviously) onto the now hot pan. After about 10 seconds, the round paper should come right off to be used again. You don’t have to oil the pan as the dough has already been coated in oil.
14. The first Muffletta cooks for about a minute on one side. Flip it over – old Moroccan ladies do it with their bare hands but you can use a spatula. The second side should cook for about 30 seconds.
15. Immediately after flipping the first Mufletta over, place the next piece of stretched out dough on top. When it’s ready, flip the two Muflettas over and place another raw Mufletta on top of the pile. Repeat the process till you have a pile of at least 9 Muflettas – with practice you can do more but start with nine.
16. When you’re done with a pile, put it in a big bowl and cover with a towel to keep it warm.
17. Once you’re done, melt some honey and butter together and mix it into the bowl so that all the Muflettas are coated. How much honey and butter? That depends on youjr taste, but a little goes a long way if you mix it in a bowl. Some prefer to top Muflettas individually – and you can top them with jam or Nutella or whatever. What’s most important though is that the Mufletta be eaten hot! That being said, I’ve had my Mum’s Mufletta 6 months after it was frozen and once thawed and heated up, it was still awesome! So, there’s that option too. You can take the Muflettas and serve it unceremoniously on a plate or you can roll it up real pretty and serve it that way. As long as its hot though, no one ever complains.
Pretty simple right? It helps to get into a groove or rhythm when stacking and cooking the Muflettas, and it’s worth it. Mimouna tables are usually stacked with all kinds of goodies, but Mufletta is the king of Mimouna. I dare say that without the otherwise modest Mufletta, there is no Mimouna. Now, I should address an ongoing debate – you may have noticed that this recipe does not use yeast. Some people however do use it and say that the finished product is softer and less chewy. They may or may not be right but feel free to try it yourself. In a recipe like this you only need half a teaspoon of dry, active yeast, if you are so inclined. I didn’t use it because I am trying to keep things simple and quick and foolproof, but my Mom always uses it. And never uses a mixer. And flips the stack of Muflettas with her hands. And never measures anything. Anyhow, if you try it out, do let me know in the comments how it turned out
And if you’re in Jerusalem and just want to eat Muflettas, come to Tsoar 3/2 in Nachlaot on April 3rd starting at 10 pm for free Muflettas and Arak shots! RSVP on the Facebook event page so we have an idea of how many people are coming, we’d really appreciate it.