Moufleta

1: Prepare your yeast paste by mixing the yeast and 3 tbsp water in a small bowl.

2: In a mixer, combine flour, sugar, salt, and oil. Make sure to separate the salt from the sugar.

3: Transfer your yeast paste to the mixer near the sugar.

4: Turn on your mixer at the lowest speed to incorporate everything. VERY GRADUALLY add your warm water. Stop adding when your dough gets very soft. This may take 10 minutes. Mix dough for another 5 minutes.

5: Prepare a very oily baking sheet. When your dough is ready, form small balls, about the size of an egg, no bigger, and place them on the oily surface.

6: Drizzle a thin layer of oil on the balls and cover for 1 hour.

7: Clean your work surface. Prepare a bowl of oil and oil your work surface. Heat a non-stick pan at medium low heat.

8: With oily hands, take a ball of dough and start flattening it on your surface. Use your palm and press from the center out to make it as thin as possible, so you can see your surface through it.

9: Place the flattened dough in your preheated pan. Prepare your next moufleta.

10: Flip moufleta in the pan and add the next one on top. Repeat until you reach about 10-12 in a stack, then remove and place in a towel to prevent drying out. Restart.