Mufleta

1 kilogram flour (2.2 lbs.)

1/4 teaspoon yeast

1 tablespoon sugar

1 tablespoon salt

Water

Frying oil (not olive oil)

Make all of the ingredients together with water according to what is necessary. The dough should be a texture a little bit softer than dough for bread.

Add to the dough, 4 tablespoons oil in order to not stick to the bowl.

Section the dough in big pieces, about the size of 1/2 egg, and put it on a well-greased baking pan. Heat a little oil in a frying pan.

Grease the working surface. Put down a ball of dough and roll it with both hands. Pull it in every direction. The Mufleta must become very thin. Place the Mufleta on a frying pan and meanwhile roll out another piece of dough. Put next one in top of the one in the frying pan. Turn them, so that each time only one side is being fried. Continue with this process until you have around 15 Mufletas. Serve immediately with melted butter and honey.