How To Make Moroccan Mufleta Immediately After Passover: We Did It!
History has been made in our family,! For the first time ever we were able to pull off the beloved (by Moroccans and their non-Moroccan friends and neighbors) Moroccan tradition of making mufleta, and throwing a mini-Mimouna party, in our very own home. Wow, I almost can’t believe it! You see for years it was just me cleaning up in the kitchen as soon as Passover had ended, (around 8:30pm) and by the time everything was washed and packed up safely, before bringing any flour into the kitchen, well it was very late and I was not up for more cooking, especially when the family was already asleep! Nonetheless, I do remember saying that just as soon as I had help cleaning up and packing up the Passover kitchen, I would love to make mufleta and of course play some festive Moroccan music and get my hands all sticky from the honey, who wouldn’t? (We did enjoy mufleta made by others in their homes.) Flash forward, with three teens on hand to help, we finished cleaning and packing up by 10:40 pm, and my daughter quickly made some mufleta dough, and actually took upon herself to make the mufleta, for the first time ever, and let me tell you, it was the most delicious mufleta ever, truly!
Isn’t it funny that I imagined that I’d be making the mufleta, but the next generation already took over, LOVE it, and I know my daughter enjoyed it much more than I would, so yippee. Plus she made a huge amount, 2 kilos of flour worth, so we sent plates full of mufleta to the neighbor across the way who assumed we’d be making some on account of husband’s Moroccan roots, and one for the Ashkenazi son in law of the French Algerian neighbors who don’t eat any flour products until tomorrow, and a plateful to my daughter’s friend two flights down whose father came home and requested that she find some mufleta from a neighbor! Want to give mufleta a try? Keep on reading……
I had hoped to post some how-to photos, but it is now very late, post party, so here’s the recipe for the dough:
- 1 kilo flour
- 3 tblsp yeast
- 1/4 cup oil
- 3 cups water
- pinch of salt
Dough needs to rise for one hour, and then you make around 21 balls from 1 kilo of flour and let those rest for 1/2 hour. Then you shape the mufleta and cook in a frying pan. Check out my previous post here, with complete instructions for making mufleta the traditional way. The main thing is to make very very thin rounds of dough, and when doing so use lots of oil on the surface and on your hands. It really is quite simple, so give it a try.
Note: I have also made mufleta using whole wheat flour, check out that recipe here. clearly the more healthful alternative, but not quite the same as the traditional mufleta. Then again if you don’t have any way to compare the two, go with the whole wheat, just sayin!
