Moufleta
Rachel’s Moufletas
3 cups flour
1 teaspoon salt
1 1/2 cups lukewarm water
2 tablespoons oil, plus 1/3 cup oil, separated, plus oil for frying
Butter, honey or Nutella, for serving
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Sift flour and salt into large bowl. Make a well in the center and slowly add water.
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Using hands, mix until dough is sticky but not smooth.
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Pour 2 tablespoons of oil over dough, cover with towel and let rest for 15 minutes.
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Line cookie sheet with parchment paper.
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Divide dough into golf ball-sized balls and set on cookie sheet.
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Pour 1/3 cup oil over balls and let dough rest an additional 15 minutes.
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Lightly oil counter. Dip fingers in small bowl of oil, stretch each dough ball as thinly as possible.
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Heat small amount of oil in a frying pan.
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Place dough in hot oil. When dough is golden, flip and place another crepe on top.
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Continue to flip every few minutes, adding an additional crepe each time.
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Remove from pan when the stack has 3-4 crepes and start a new stack.
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Traditionally served with sweet butter and honey but kids love it with Nutella.
Makes about 3 dozen.
