Mofletta (maghrebi Pancake)

Ingredients

• 1 tsp yeast
• 1 pinch sugar
• ½ cup warm water
• 250 g wheat flour
• ½ tsp sea salt
• 2 tbsp olive oil, plus a little extra for pan-frying
• to taste butter
• to taste honey

Steps

1. Dissolve the yeast and sugar in the water.
2. Let rest in a warm place for 10–15 minutes.
3. Combine the flour, salt, and 1 tablespoon of oil in a bowl.
4. Stir in the yeast mixture to make a dough.
5. Knead the dough on a flat, flour-dusted surface until smooth and elastic.
6. Return the dough to the bowl.
7. Pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled.
8. Cover the dough with a tea towel.
9. Leave in a warm place until it rises.
10. Divide the dough into smaller equal portions.
11. Begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible.
12. Heat a frying pan over medium heat.
13. Grease the bottom with a little oil.
14. Fry the rolled-out dough portions one at a time until they are lightly browned on one side.
15. Flip over and cook until browned on the second side.
16. Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture.
17. Serve with butter and honey.