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Recipe for mufleta

Michele McDonald for the Boston Globe

Makes 20 pancakes

These thin pancakes are the signature dish of the Mimouna celebration. The method of cooking them, in a stack, is unusual, but don’t be intimidated. It’s a great way to prepare pancakes for a large crowd. Liora Kushner recommends a nonstick skillet.

cups flour
teaspoons salt
teaspoons sugar
2tablespoons vegetable oil
2cups warm water
Extra flour (for shaping)
Extra vegetable oil (for shaping)
½cup (1 stick) butter (for serving)
½cup honey (for serving)

1. Have on hand a dough scraper, a 9-by-13-inch baking dish, a 10-inch nonstick skillet, and a marble pastry board, if possible (or use the counter).

2. In a large bowl, combine 3¼ cups of the flour with the salt and sugar. Make a slight well in the center and pour in 2 tablespoons vegetable oil and the water. Stir to combine.


3. Using your hands, knead the dough in the bowl. It will be very sticky when you begin. Add remaining ½ cup flour, a few tablespoons at a time, and continue kneading until the dough is smooth. Cover the bowl with plastic wrap and rest for 15 minutes.

4. On a very lightly floured counter or on marble, shape the dough into a long, thin log. Using a dough scraper, divide it into 20 pieces and roll each piece into a ball. Place the balls in the baking dish and pour in enough vegetable oil to make a ¼-inch layer on the bottom. Roll each ball in oil to coat it. Cover the dish with plastic wrap and rest for 15 minutes.

4. Working near the stovetop, flatten a ball of dough into a round as thin as you can get it. Set the skillet over medium heat. Transfer the round to it and cook on one side for 30 to 45 seconds, or until you start to see bubbles. Turn and cook for 30 to 45 seconds more, or until the pancake looks golden.

5. While the first pancake is cooking, flatten a second ball. When the first cake is cooked, lay the second round of dough on top of it. After about 30 seconds or when it starts to bubble, slide a spatula under the bottom pancake and turn the two together. When you see the edges of the pancakes start to brown, lay a third pancake on the stack. Repeat this process, flattening a ball as soon as you lay another round in the pan. The stack will get a little heavy once you get to 15 pancakes or so, so you may have to steady the top with your hand as you’re turning them.


6. Transfer the stack to a plate. Butter each pancake individually, drizzle with honey, and roll them up.

Adapted from Liora Kushner