Cookbook:Mofletta (Maghrebi Pancake)

Mofletta is a thin, crepe-like pancake made by communities in North Africa, and made popular in Israel.

Ingredients

 * 1 tsp dry yeast
 * 1 pinch of sugar
 * ½ cup warm water
 * 250 g wheat flour
 * ½ tsp sea salt
 * 2 tbsp of olive oil, plus a little extra for pan-frying
 * Butter
 * Honey

Procedure

 * 1) Dissolve the yeast and sugar in the water. Let rest in a warm place for 10–15 minutes.
 * 2) Combine flour, salt, and 1 tablespoon of oil in a bowl. Stir in the yeast mixture to make a dough.
 * 3) Knead the dough on a flat, flour-dusted surface until smooth and elastic.
 * 4) Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled.
 * 5) Cover the dough with a tea towel and leave in a warm place until it rises.
 * 6) Divide the dough into smaller equal portions, and begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible.
 * 7) Heat a frying pan over medium heat, and grease the bottom with a little oil.
 * 8) Fry the rolled-out dough portions one at a time until they are lightly browned on one side. Flip over and cook until browned on the second side.
 * 9) Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture.
 * 10) Serve with butter and honey.