Moroccan · Bread
Mufleta (Mimouna Crêpe)
Mufleta is the star of Mimouna, the joyful Moroccan-Jewish celebration that marks the end of Passover — thin, stretchy crêpe-like breads cooked in a stack, each one buttered and spread with honey and eaten warm. Made the moment leaven is permitted again, they symbolise abundance and open-house hospitality, served in a happy, buttery pile.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 6
- Level
- Medium
Ingredients
- 500 g flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 tsp sugar
- About 300 ml warm water
- Neutral oil, for shaping and stretching
- Butter and honey, to serve
Method
- 1
Make a soft dough
Mix flour, salt, yeast and sugar, add warm water and knead to a very soft, smooth dough; rest 20 minutes.
- 2
Form oiled balls
Divide into small balls, coat generously in oil and rest another 15 minutes so they stretch easily.
- 3
Stretch thin
On an oiled surface, flatten and stretch each ball as thin as possible without tearing.
- 4
Cook in a stack
Cook the first crêpe in a hot oiled pan; as it cooks, lay the next raw stretched dough on top and flip the stack, so each new layer cooks against the one below.
- 5
Serve warm
Peel the crêpes off the growing stack, spread each with butter and honey, and eat warm, rolled or folded.
Chef's tips
- Keep the dough and hands well oiled — mufleta relies on oil, not flour, to stretch paper-thin.
- Cooking them in a flipping stack is the traditional method that keeps each layer soft and pliable.
- Serve straight from the pan while warm and buttery; they toughen as they cool.
Frequently asked questions
What is Mimouna?
Mimouna is the festive Moroccan-Jewish celebration held the night Passover ends, marked by open houses, sweets and the eating of mufleta with butter and honey to welcome back leavened food and wish abundance.
Why butter and honey?
The buttery, honeyed mufleta symbolises sweetness and plenty for the year ahead, central to Mimouna's spirit of blessing and hospitality.