Mofleta
Recipe
for 15 to 20 pieces
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.
welcome
Traditional
meal of Shabbat, this delicacy made of wheat, dried peas
and meat was slowly cooked overnight in a low-temp oven.
The word comes from arabic « dafina or adafina » meaning « covered,
smothered ».
