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Vered Babay Lavi’s Muffletta recipe

Recipe of special pancakes that are the hallmark of the post-Passover Mimouna celebration by Chef Shay Lavi.

This recipe comes to us via Atlanta based Chef Shay Lavi. Lavi’s sister Vered Babay Lavi is in charge of making the special pancakes that are the hallmark of the post-Passover Mimouna celebration. Before Passover this year, Chef Lavi, of Nur’s Kitchen in Atlanta, helped the staff at the Epstein School in Atlanta prepare Muffletta for the students to eat at the Mimouna celebration that will welcome them back to school.

Makes approximately twenty 12-inch Muffletta.


8 cups or 1 kg flour

10.5 teaspoons of dry yeast  or 30 grams

1 tbs sugar

1 tsp salt

3 ½ cups water

Several cups of vegetable oil

Special equipment:

  • Fine sieve or sifter for sifting flour
  • Large deep tray for proofing the dough
  • Parchment paper for moving dough


  1. Dissolve yeast and sugar in water until they are well mixed. Let it sit for 5-10 minutes until it froths.
  2. Sift the flour into a large mixing bowl.
  3. Add salt to the flour mixture.
  4. Pour wet ingredients into the dry ingredients and mix together until the dough comes together into a ball. If it is a bit dry add a teaspoon of vegetable oil. Final dough should be tacky but not sticky.
  5. Cut the dough into approximately 20 pieces. Form each piece into a ball about 2.5 inches in diameter or 100 grams in weight.
  6. As you make each ball, place it in a deep dish and cover with oil until it reaches the halfway point. Rotate each ball so it is covered in oil. Balls can be pushed together closely but should rest on the bottom.
  7. Once all the balls are made and resting in oil begin to shape the muffletta. Put out a piece of parchment paper. If you want, trace a 12 inch circle (size of a large dinner plate) to use as a template. Place a singular dough ball in the center of the circle and using your finger tips starting at the center gently push the dough out to make a flat even disk.
  8. Heat a non-stick frying pan.
  9. Using the parchment paper, lift the dough disk and slide it into the heated pan. Fry the muffletta until slightly browned on both sides. People who have done this for years create a stack, flipping the first and then placing the second on top to start cooking while the first one gets brown on the second side then removing the first and repeating the process. We recommend getting a batch under your belt before trying this!
  10. Continue cooking until all of them are done.
  11. Serve rolled up and drizzled with honey and or yogurt.