Mofletta (Maghrebi Pancake)
Mofletta is a thin, crepe-like yeasted pancake from the Maghreb, later made popular in Israel. The dough is rolled out on an oiled surface rather than a floured one, which lets you stretch it very thin without it tearing or drying out. Each round cooks in a minute or two in a lightly oiled pan, and stacking them under a cloth keeps them soft. Butter and honey are all they need.
Instructions
Stir the yeast and sugar into the warm water and leave it in a warm place for 10 to 15 minutes, until it looks active.
Mix the flour, salt and 1 tablespoon of the oil in a bowl, then stir in the yeast mixture to form a dough.
Knead the dough on a floured surface until it is smooth and elastic.
Put the dough back in the bowl, pour the remaining tablespoon of oil over it and roll it around until it is coated. Cover with a tea towel and leave in a warm place until it has risen.
Divide the dough into equal portions and shape each into a ball. Roll each one out on an oiled work surface as thin as you can manage.
Heat a frying pan over medium heat and grease the base with a little oil.
Fry the rolled dough one piece at a time until the underside is lightly browned, then flip it and brown the second side.
Stack the finished mofletta and keep them covered with a cloth so they stay warm and soft.
Serve with butter and honey.
Make it personal.
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