Feed Your Face Fridays! - Episode 10: Moufleta

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free alternative with similar crunch.

orange blossom water

💰Cheaper: vanilla extract

Vanilla extract offers a different but pleasant flavor.

Start by adding 3.5 cups of flour to a mixing bowl.

Add 1 teaspoon of sugar and 1 teaspoon of salt to the flour.

Add 2.25 teaspoons of yeast to the mixture.

Mix the dry ingredients together by hand.

Gradually add 1.5 cups of warm water while mixing until a dough forms.

Knead the dough until it is smooth, adding more flour if it is too sticky.

Divide the dough into 12 small balls and place them on a cookie sheet.

Pour 0.5 cup of vegetable oil over the dough balls, ensuring they are well-coated.

Cover the dough balls with a dish cloth and let them rest for 20 minutes.

After resting, flatten each ball as thin as possible, aiming for a transparent thickness.

Heat a griddle or non-stick pan over low to medium heat.

Cook each flattened dough for a few minutes on each side until golden brown.

Stack the cooked moufletas on top of each other as they are done cooking.

Spread butter on the bottom of each moufleta and drizzle honey on top before folding them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens