Instructions

1. 1
   Dissolve the yeast and sugar in the water. Let rest in a warm place for 10–15 minutes.
2. 2
   Combine flour, salt, and 1 tablespoon of oil in a bowl. Stir in the yeast mixture to make a dough.
3. 3
   Knead the dough on a flat, flour-dusted surface until smooth and elastic.
4. 4
   Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled.
5. 5
   Cover the dough with a tea towel and leave in a warm place until it rises.
6. 6
   Divide the dough into smaller equal portions, and begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible.
7. 7
   Heat a frying pan over medium heat, and grease the bottom with a little oil.
8. 8
   Fry the rolled-out dough portions one at a time until they are lightly browned on one side. Flip over and cook until browned on the second side.
9. 9
   Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture.
10. 10
    Serve with butter and honey.