Mufelta: Stacked Yeasted Pancakes
Servings Prep Time
8 15minutes
Cook Time Passive Time
15minutes 90minutes
Servings Prep Time
8 15minutes
Cook Time Passive Time
15minutes 90minutes
Ingredients
Instructions
  1. In the bowl of an electric mixer with a dough hook, or in a mixing bowl, combine the yeast, water and 1/4 cup of the flour and allow to stand for 5 minutes, or until the mixture foams.
  2. Add the remaining flour along with the sugar and salt. Knead the dough for 5 minutes in the electric mixer or 8 – 10 minutes by hand. It will be a very sticky dough. Cover the bowl with a damp towel and let the dough rise for about 1 hour or until a little more than doubled in size.
  3. Pour 3/4 of the oil into a small bowl. Spread the remaining oil onto a large rimmed baking tray. With a knife, divide the dough into 12 equal pieces. Lightly dip your hands in the oil and, with greased hands, shape each piece into a ball. Dip each ball quickly into the bowl of oil and place the balls on the oiled tray. Cover again with the towel and allow to rise for 30 minutes.
  4. Grease a medium frying pan and your benchtop with the oil. Set the pan over medium-high heat.
  5. With oiled hands, take a ball of dough, place it on the oiled bench top and flatten it with stroking, outward motion into a thin, nearly translucent disc of about 20 cm (8 inch) diameter.
  6. Place the circle of dough in the hot pan and cook for about 3 minutes until it browns slightly underneath. Meanwhile, make another disc with the next ball of dough. After this point, you won’t need to oil the pan, since the dough will provide enough oil.
  7. Flip the first pancake over and place the second one on top of it, on the just-cooked side. Let it cook for a minute or so until the underside is golden, then turn over both the pancakes together (now the new pancake will be facing down, and the first one facing up). Place a new circle of dough on top of the stack, and flip the whole thing. Repeat with the remaining dough so that you have a stack of 12 pancakes in the end. Once you remove the mufletas from the pan, cover them quickly with a towel, so they stay hot and moist. Serve immediately with butter and honey.