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  • Writer's pictureSarah Rose Valger

Ron Lieber's Moufleta

What's flat, sweet, and Moroccan? Moufleta of course! This dish is a layered crepe drenched in honey and butter- a traditional Passover treat. Of course if you're like me, you ate them "savory" style with your tagine. PS, sorry to everyone in Morocco for doing that. Credit to Mr. Lieber publishing this recipe in the NY Times. It is lovely, and NOT MINE.


Yields 20, Total cooking time: 60 mins

STEP ONE: In a bowl, mix together flour, sugar, yeast and salt. Combine well. In center of mix make a well, slowly add 3-3 1/2 cups of warm water. Knead first with spoon then with hands. Cover dough with plastic wrap, let rest for 30 min.

STEP TWO: Coat a baking sheet with oil. Pour small amount of oil onto hands and roll dough into 20 individual balls (smaller than the size of a tennis ball). Let rest for 15 mins.

STEP THREE: Pour oil on to work surface. Take each ball and flatten in out with your palm- to the thinnest point.

STEP FOUR: Place a large skillet on medium-heat. Place the first moufleta on the pan, letting it cook 1-2 mins on each side (until golden brown). Each moufleta following the first will only be cooked on one side, then flipped. After a stack of 7, repeat step 3.

STEP FIVE: Serve immediately with butter, honey, or jam.

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