Mufleta (from Gil Marks’ Encyclopedia of Jewish Food)

 Mufleta (fom Gil Marks’ Encyclopedia of Jewish Food)

Yields 20 medium or 40 small breads


Aaron Cohen prepares mufleta
© Sophie Bertrand


© Chloe Charbonnier















1 package (2 ¼ teaspoons) active dry yeast or 1 (0.6 ounce) cake fresh yeast

1 ½ cups warm water (105°F to 115°F for dry yeast; 80°F to 85°F for fresh yeast)

1 teaspoon sugar or honey

2 teaspoons table salt or 4 teaspoons kosher salt

About 3 ¾ cups (18 ounces) unbleached all-purpose flour, or 2 cups (10 ounces) unbleached flour and 2 cups (12 ounces) fine semolina

About ½ cup vegetable oil for dipping

Melted butter for drizzling

Honey for drizzling


  1. Dissolve the yeast in ¼ cup water. Stir in the sugar and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the yeast mixture, remaining water, salt, and 2 cups flour. Gradually add enough remaining flour to make a supple dough slightly softer than regular bread dough. On a lightly floured surface, knead until smooth and elastic, about 10 minutes.
  2. Divide the dough into 20 egg-sized balls or 40 small balls (half-eggs). The traditional way is to grab the mass of dough and squeeze the desired amount between a forefinger and thumb, them twist and pinch off the protruding ball. Dip and roll the balls in the oil to coat, place on a flat surface, and let stand for 30 minutes.
  3. Heat an ungreased large cast-iron or nonstick skillet or griddle over medium heat.
  4. On an oiled flat surface and using oiled hands, flatten the balls into 1/8 inch thick rounds. Cook the dough rounds until golden brown on the bottom, about 2 minutes. Turn and cook until golden and cooked through, about 1 minute. Cover the mufletas with a kitchen towel until serving to keep soft. Eat warm, drizzled with butter and honey, before the breads toughen