I was taking a quick look through all my posts and I noticed that I’ve sort of neglected certain regions of the pancaking world like Northern Africa (actually most of Africa) and the Middle East, so, starting this weekend and for the next few, my goal is to find some awesome pancake recipes from those parts of the world and see what they’re like! This week, I made mofletas (aka mufletas), a type of North African-Jewish pancake traditionally made for Mimouna (the day after Passover).
I followed this recipe and it was definitely an experience. Not only is it a yeasted batter, it also uses 2 types of flour, and involves some fairly involved rolling and folding.
(part of the rolling and folding process!) Overall, I liked the flavor profile of the mofletas but I wasn’t totally sold on the texture. The combination of whole wheat and all purpose flours with just a little bit of water made for some pretty dry pancakes. Plus, with all the cornmeal that gets sprinkled between layers, the pancake gets a little gritty (I think with a less dry pancake, the cornmeal/semolina would actually be a good textural contrast.)
1/2 C whole wheat flour
1/2 C all purpose flour
1/2 tsp salt
1/2 tsp instant yeast
1/4 C and 1 Tbs warm water
5 Tbs unsalted butter, melted
5 Tbs vegetable oil (I used canola)
Add the yeast to the warm water and let it sit for at least 5 minutes.
Whisk the two flours and salt together.
Add the yeast mixture into the dry ingredients. Stir to bring the batter together and then knead for about 10 minutes. Let the batter-dough rest for 30 minutes (cover with some plastic wrap).
Divide the batter into 4 balls. Whisk together the butter and vegetable oil. Dip one ball of dough into the butter/oil and roll it as thinly as possible (don’t let it tear).
Brush the dough with about 1 Tbs of the butter/oil and sprinkle with just a little bit of cornmeal.
Fold two ends of the dough in so that they’re touching (see below). Brush with another Tbs of butter oil and sprinkle with more cornmeal.
Fold the other two ends in so that touch, brush with more butter-oil and sprinkle with cornmeal. Roll out the pancake to a 6-7″ square (you can see that mine is more square-ish than square). Brush with more butter-oil. Heat a lightly buttered pan over medium heat. Cook on one side for about 5 minutes, flip and cook for another 3 minutes.
Serve with honey!