Moroccan Mufleta – Vegan version

👨‍🍳 Method

For the Dough base

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

   Bowl
2. 2
   Add the lukewarm water and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ 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.
3. 3
   Spread the oil in a bowl, put the dough in it, cover and Let rise 30 minutes in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Divide the dough into small balls and stretch each ball with oiled hands into a round, thin.
2. 5
   Heat a heavy (cast iron is ideal) pan over medium-high heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
3. 6
   Cook each bread 1 minute per side, until blackish spots appear.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.
4. 7
   Brush each hot bread with the margarine and serve hot with the date syrup.

   Pastry brush