Mama Ora’s Moufleta

In a large bowl, add all of the dry ingredients and slowly pour in the warm water while kneading until an elastic dough is created. Roll into a ball and cover with plastic wrap for about 30 minutes.

Generously coat a baking sheet with oil and cut the dough into 20 balls. Dip each ball into oil and set aside for another 15-20 minutes.

Organize a clean working space. Lightly oil your space, then flatten each ball with your palm and stretch out thinly using your fingertips into 7"-8" pancakes. If you experience any stickiness, dip your fingers into oil.

Heat a cast-iron skillet over medium-low heat. No need to oil it as the moufleta will be coated.

When hot, place the moufleta in the skillet and cook for about 1-2 minutes until you see patches of light brown. In the meantime, start stretching out the next dough ball and repeat until you have a stack of deliciousness!

Serve hot so that the butter and honey melt.