• 7g (2 ¼ teaspoons) active dry yeast
  • 350 ml (1 ½ cups) warm water
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 500g (4 cups) plain (all-purpose) flour
  • About ½ cup vegetable oil

Place the yeast in a small bowl with ¼ cup of the warm water and the teaspoon of sugar, give it a stir and let it sit for 5-10 minutes until the mixture is foamy.

In a large bowl mix together the flour and salt, add the remaining 1 ¼ cups of water along with the yeast mixture and mix well until you have a dough. Tip the dough out on to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Divide the dough into 20 equal pieces if you have a large frying pan, if you pan is small, divide the dough into 40 small pieces. I like using a bench scraper to do this, but the traditional way is to squeeze the desired size of dough using your thumb and forefinger and twist it off. The benefit of the traditional way of doing it is that you are automatically left with a nice round shape. If you do cut the pieces you will now need to shape them into rounds.

Regardless of how you separate your dough, dip your fingers into a bit of oil and shape into dough balls and let rest on an oiled tray for 30 minutes.

To cook the mufletas:
Heat an ungreased large skillet or griddle over medium heat. With one dough ball at a time, on an oiled surface, with oiled hands flatten balls into ⅛ thick rounds. Cook dough on heated pan until golden brown on one side, flip over and cook on the second side until golden. Remove from pan and repeat with remaining dough balls. Keep cooked mufletas under a clean kitchen towel, to prevent them from toughening up. Serve as soon as possible with melted butter and honey.