Mofletta is a thin, crepe-like pancake made by communities in North Africa, and made popular in Israel.
- 1 tsp. dry yeast
- pinch of sugar
- ½ C warm water
- 250g wheat flour
- ½ tsp. sea salt
- 2 T of olive oil, plus a little extra for pan-frying
- butter (to be served with)
- honey (to be served with)
- Once the yeast and sugar have been dissolved in water, allow to rest in warm place for 10–15 minutes.
- Mix flour, salt and 1 tablespoon of oil in bowl, eventually adding the yeast mixture while stirring.
- Knead the dough on a flat and flour-lined surface until smooth and elastic.
- 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.
- 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.
- After applying a little oil, heat a frying pan over medium heat.
- Fry the spread-out dough portions one at a time until they are lightly browned. Flip-over and repeat frying.
- Store while covered in a cloth, staked one on top of the other.
- Serve with butter and honey.