In a large bowl prepare the dough by mixing flour, salt, water, yeast, and 1/4 cup of oil.
Cover with a towel, and let sit in a room temperature for 30 minutes.
After 30 minutes have passed, clean a kitchen counter surface and then spread oil on the surface.
Rub hands with a bit of oil, so that dough does not stick to hands.
Take a piece of dough the size of a small fist, make into a ball.
Continue process until dough has been made into 25-30 balls, lining them so that they have slight space between each other. Allow balls to sit for 15 minutes.
Take one mufletta dough ball, press with hands into the shape of a thin pita. Place dough on oiled counter surface and spread until it forms into a thin crepe, ideally it should not have holes, but does not need to be shaped into perfect circles.
Once you have prepared a few crepes, take a nonstick frying pan, oiled sparingly, on low heat. Have a spatula on hand nearby.
Put your first mufletta on the pan. When the side on the pan has turned golden, place the next mufletta over the first one and flip with spatula.
Continue with each ball, spread thin and add layer, only one side will turn golden and the other side will cook through from the heat of the layers.
After stacking ten, they are ready to be shared
Serve with honey and butter, or homemade preserves.