The mofletta is a Moroccan Jewish crepe traditionally prepared during the celebration of the Mimouna, at the end of Passover.


  • 4 cups flour
  •  cup warm water (more or less)
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 4 teaspoons active dry yeast
  • ¾ cup vegetable oil (to work the dough)
  • 3 tablespoons vegetable oil (to grease the pan)


  • Stand mixer


  • Dilute the yeast and sugar in ½ cup (120 ml) of water and set aside for 15 minutes.
  • In the bowl of a stand mixer, add the flour and dig a well in the center.
  • Pour the mixture of water, sugar and yeast into this well.
  • While kneading at medium speed, add the remaining water gradually, then add salt.
  • Knead at high speed to obtain a very soft dough that comes off the edges of the bowl.
  • Depending on the quality of the flour, it may be necessary to add water or flour to the dough.
  • Let the dough rise for 1 hour covered with a cloth, away from drafts.
  • Divide the dough into 25 pieces and toss them. Then coat them with oil and let them sit on a plate for 15 minutes.
  • Heat a pan and lightly grease with a brush.
  • On a very well oiled work surface, and with the help of your hands, spread the first piece of dough as thinly as possible, paying attention not to create any hole.
  • Place the first mofletta on the hot pan.
  • After about 20 seconds, turn the mofletta over and add another piece of dough over the first (cooked side). Turn everything over after one minute.
  • Repeat the process with another raw mofletta placed on the previous ones and so on until all the pieces of dough have been used.
  • Serve the hot moflettas with honey, butter and mint tea.