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Moroccan Moufleta
![Moroccan Moufleta](https://cdn.statically.io/img/static01.nyt.com/images/2018/04/04/dining/04mimounarex2/merlin_135727107_6100cb28-6b5d-4b22-9018-604e138927d9-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 1 hour, plus resting
- Rating
- Notes
- Read community notes
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Ingredients
- 8cups/1024 grams all-purpose flour
- 1tablespoon granulated sugar
- 1teaspoon instant dry yeast
- 1teaspoon kosher salt
- 1cup vegetable or canola oil
- Butter and honey, for serving
Preparation
- Step 1
In a large bowl, combine the flour, sugar, yeast and salt. Make a well in the center, and slowly add 3 to 3½ cups warm water, mixing and kneading gently, at first with a wooden spoon and then with your hands, until a light and elastic dough is formed. (Add a little extra water if dough seems too dry; it should be pretty wet.) Cover the bowl with plastic wrap and let dough rest for about 30 minutes.
- Step 2
Generously coat a baking sheet with oil and set aside. Coat your hands with oil and divide the dough into about 20 balls, each slightly smaller than a tennis ball. Dip each ball in the oil and set on the baking sheet. (Don’t worry if the balls lose their shape). Let rest for another 15 minutes.
- Step 3
Lightly oil your work surface. Place 1 ball at time on the surface and flatten with your palm. Using your fingers, stretch the dough out, as thin as possible, into a 7- or 8-inch disc. Keep dipping your fingers in the oil as needed to help get the moufleta as thin as possible and to keep it from sticking to the work surface or your hands.
- Step 4
Place a large cast-iron or nonstick skillet over medium-low heat. When the pan is hot, carefully pick up the first moufleta (it will be stretchy and have a hard time holding its shape) and place it on the hot skillet. Cook on one side, about 1 to 2 minutes, until the underside has golden-brown patches. Flip the pancake over, roll out the next ball of dough and place it on top of the first one. When the bottom side has golden-brown patches, flip both pancakes together to cook the new one. Roll out another moufleta and place on top of the moufleta pack in the skillet. Flip to cook. Repeat for all moufletas, starting over again when you have a pack of 7 or 8. Except for the first one, they are all getting cooked only on one side. (Alternatively, the moufletas can be cooked one at a time for about 1 to 2 minutes per side and removed to a plate, each one going underneath the one cooked before it to help keep them from drying out. Cover the plate with a towel as you work.)
- Step 5
Serve immediately, while warm, with butter and honey.
Private Notes
Cooking Notes
While the first mufleta is cooking, you should already be preparing the second - as soon as you flip it, you need to add the next layer. If you wait as this recipe suggests, your mufleta will overcook. And you can make a higher stack than 7 or 8 - peeling off the layers (which should still be steaming and warm) is part of the fun of eating it.
I wonder if there is any connection between this dish's name and the muffuletta sandwich.
I was thinking fry bread -- honey and all!
Haha no relation to the sandwich whatsoever!! As a Israeli Jew of Moroccan background, I never saw the grannies who usually made them, stack the moufletas in the pan and instead made them individually on the stove using several pans. Also and most importantly, they should be slightly thicker than crepes. Definitely not as thick as pictured NYT!
muffeletta is a green olive condiment
Wonderful! I omitted the sugar and it didn’t affect the recipe. I also let it rise for 5-6 hours.
These were terrific, and the stack flipping method was pretty fun. Will make these again.
Wonderful! I omitted the sugar and it didn’t affect the recipe. I also let it rise for 5-6 hours.
These are yummy. The bread is fairly plain (like gordas), but honey butter on one stack and Nutella on the other made it dessert. The recipe makes quite a lot. The kids devoured it. It’s fun to pull apart.
This looks just like the pizza fritta my grandmother would make. These were savory treats for us, dressed with a sprinkling of salt.
Haha no relation to the sandwich whatsoever!! As a Israeli Jew of Moroccan background, I never saw the grannies who usually made them, stack the moufletas in the pan and instead made them individually on the stove using several pans. Also and most importantly, they should be slightly thicker than crepes. Definitely not as thick as pictured NYT!
This recipe calls for 8 cups of flour but there's no carbs in it????
The nutritional information provided is grossly incorrect. One cup of AP flour has more than 95 grams of carbs, not zero, as indicated on the nutritional information list. The NYT needs to get this right since so many people like me are on restricted diets.!
Would this be considered Naan bread also? It looks very similar.
No, thinner, more pliant, and you're making a stack and putting honey and butter on it.
Naan has a LOT less sugar!
While the first mufleta is cooking, you should already be preparing the second - as soon as you flip it, you need to add the next layer. If you wait as this recipe suggests, your mufleta will overcook. And you can make a higher stack than 7 or 8 - peeling off the layers (which should still be steaming and warm) is part of the fun of eating it.
I wonder if there is any connection between this dish's name and the muffuletta sandwich.
Just a coincidence: mufuletta sandwich not only has pork cold cuts (so not kosher!) but also cheese (dairy and meat together? Also very traif - not kosher!!)
muffeletta is a green olive condiment
I believe the muffuletta sandwich name is a derivative of how Italian culture thought the bread looked like a mushroom cap — muffuletta slang for mushroom
Wow, they could be related to flour tortillas I grew up on.
I was thinking fry bread -- honey and all!
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