You have been good for eight days during Passover. It is now time to binge. Every family has their own tradition for celebrating the end of Passover, the first taste of chametz.
It can be the non-traditional way of just eating bagels, pizza, cake, donoughts or a corn beef sandwich. Some people observe the old fashion way.
The Moroccan Jews end Passover with a celebrations referred to as the Mimouna. The best part of this event is making of the mufleta.
Katherine Romanow, wrote in jwa.org on April 28,2011 the following:
From Gil Marks’ Encyclopedia of Jewish Food
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.