My first introduction to mofleta, the very distant Moroccan cousin of say a flour tortilla, was at a Chanukah gathering quite a few years ago, at the home of some Israeli Moroccan friends. I watched with great interest as the mother prepared the dough and baked the mofleta in a frying pan. Her actions were deliberate and methodical— she prepared the dough with a beautiful rhythm developed over years of preparing that very same dish. I had the strong sense that we were re-living history here in her kitchen, and given the anticipation of her grown children, it was clear that indeed something very important was taking place. What was important about mofleta and why it was important really didn't seem at all relevant. The fact was, that the preparation and serving of this family favorite brought the generations together that night of Chanukah, in a home filled with warmth and love and laughter, and light.
Since that Chanukah night many years ago, I've learned that if you happen to mention mofleta to a Moroccan, the response will very likely be something like ahhhh, mofleta, my Savta's mofleta is the best! Mofleta is made from dough very similar to pita dough, with just a touch more oil, and it is cooked in a frying pan like a large pancake. Good mofleta must be made from very thin dough, and is quite tasty when eaten with butter and honey. (Symbolizing abundance, sweetness, and happiness, and also Israel, the land of Milk and Honey.) While mofleta is eaten during the year, in some families every Rosh Chodesh, in others as a Chanukah treat, it is universally enjoyed amongst Moroccans as the first bread after Passover, as part of the mimouna celebration, when it is believed to be a source of blessings for the coming year.
Looking back I now realize that my friend's excitement over a fairly basic food which they had eaten countless times, was of course much deeper than their desire to eat something delicious. Their excitement was about their desire to feel their mother's love, and to connect to the meaningful tradition of generations before them who also gathered together to eat mofleta. Generations I might add who lived beautifully full lives in Morrocco, and were overtly thankful for the goodness that was bestowed upon them. It may very well be, that one of the reasons that Moroccans are so enthusiatic about their cuisine is that it connects them to a time when life was quite simply good!
For recipe and complete instructions continue reading below.
