How do you make a mafalfa pie like the Moroccan grandmothers?

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No need to wait for someone to call to tell you to come in and eat the muffletta, maybe this time we’ll make your own?
Get a recipe from last year’s grandmothers and also a video of Chef Guy Peretz, Israel’s number one expert in Moroccan cooking

the components

1 kilo of white flour

1 tablespoon sugar

1 teaspoon dry yeast

Half a teaspoon of salt

3 cups tap water (if needed add another ½ cup)

Oil for dipping dough balls

to prepare

1 – At the bottom of the bowl, sprinkle salt and pour in the flour, yeast and sugar. Gradually add water as needed and start kneading until you get a nice, homogeneous dough.

2- Divide the dough into balls the size of a ping-pong ball, dip each in the oil and place on a tray or frying pan to rest for 15 minutes.

3 – On a greased surface, roll up a first ball with your hands into as thin a dough as possible. Put it in a hot frying pan and in the meantime open another ball of dough.

4 – Flip the first muffin over after about two minutes, put the new muffin we opened on top of it and roll it up again and put a new muffin back on. continue like this. Every 10 Harbin starts a new pile.

5- Spread the butter and honey on the brown side of each mufflet. Roll and submit.

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