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Mofletta is a thin, crepe-like pancake made by communities in North Africa, and made popular in Israel.

Recipe[edit | edit source]

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Once the yeast and sugar have been dissolved in water, allow to rest in warm place for 10–15 minutes.
  2. Mix flour, salt and 1 tablespoon of oil in bowl, eventually adding the yeast mixture while stirring.
  3. Knead the dough on a flat and flour-lined surface until smooth and elastic.
  4. Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling it in the bowl until it becomes oiled. Cover the dough with a tea towel and leave in a warm place until it rises.
  5. 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.
  6. After applying a little oil, heat a frying pan over medium heat.
  7. Fry the spread-out dough portions one at a time until they are lightly browned. Flip-over and repeat frying.
  8. Store while covered in a cloth, staked one on top of the other.
  9. Serve with butter and honey.