4 ½ cups all-purpose flour
2 cups lukewarm water
¼ teaspoon yeast (optional)
¼ teaspoon salt
2 tablespoons oil, plus 1/2 cup oil (avocado or vegetable)
Butter, honey or Nutella, for serving
Sift flour and salt into a large bowl and make a well in the center. Add the yeast and slowly add water.
Mix the dough by hand until it is sticky but not smooth.
Pour 2 tablespoons of oil over the dough, cover with a towel and let rest for 30 minutes.
Divide the dough into golf ball-sized balls and set on a baking sheet.
Pour 1/2 cup oil over the balls, then turn balls over to completely cover with oil and let the dough rest an additional 15 minutes.
Lightly oil the counter and stretch each dough ball as thinly as possible.
Heat a nonstick frying pan and oil the surface by using a paper towel dipped in oil.
Place dough in the hot pan. When the dough is golden and bubbles a little, flip and place another piece of dough on top.
Continue to flip every few minutes, adding an additional piece of dough each time.
Remove the moufleta from the pan when there are 4 or 6 pieces of dough in the stack. Then start a new stack.
Traditionally served with sweet butter and honey but kids love it with Nutella.
Makes about 3 dozen.