Moroccan Mufleta with Honey and Butter

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and Knead about 10 minutes, until the dough is smooth and elastic.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.

To assemble

1. 3
   Roll the dough into the size of an egg balls, cover and let rest 20 minutes, and roll each one into a round very thin.

   Rolling pin
2. 4
   Spread the oil over each round, sprinkle the cornstarch on top, fold the round into thirds like a letter, then into thirds the other way, into a square.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 5
   Let the squares rest 10 minutes, then roll each one out again gently into a flat square.

   Rolling pin
4. 6
   Heat a heavy pan over medium heat, without oil.

   ⚙ Greased Flat PanStoveFrying pan
5. 7
   Place each mufleta in the dry skillet and cook 3–4 minutes per side, until it browns and brown spots appear.

   StoveFrying pan
6. 8
   Serve hot with the butter and honey.