Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Moufleta

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


  1. Sift flour and salt into large bowl. Make a well in the center and slowly add water.

  2. Using hands, mix until dough is sticky but not smooth.

  3. Pour 2 tablespoons of oil over dough, cover with towel and let rest for 15 minutes.

  4. Line cookie sheet with parchment paper.

  5. Divide dough into golf ball-sized balls and set on cookie sheet.

  6. Pour 1/3 cup oil over balls and let dough rest an additional 15 minutes.

  7. Lightly oil counter. Dip fingers in small bowl of oil, stretch each dough ball as thinly as possible.

  8. Heat small amount of oil in a frying pan.

  9. Place dough in hot oil. When dough is golden, flip and place another crepe on top.

  10. Continue to flip every few minutes, adding an additional crepe each time.

  11. Remove from pan when the stack has 3-4 crepes and start a new stack.

  12. Traditionally served with sweet butter and honey but kids love it with Nutella.

    Makes about 3 dozen.