Regag Bread Recipe
Regag(also known as Raqaq or Ragag) is a thin, crispy flatbread of the Arabian Gulfthat is popular in the United Arab Emirates (UAE), Oman, and Bahrain.It was named after the Arabic word "raqeeq," which means"thin."
Equipment
- Mixing bowl
- Whisk
- Ladle
- Griddle or dome-shaped tawa
- Spreader or back of ladle
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/4 tsp salt
- 1 tbsp milk (optional)
- Cheese, eggs, Nutella for filling (Optional)
Instructions
- In a mixing bowl, sift flour and salt together. Gradually add water, whisking.
- Heat griddle or tawa on very high heat.
- Pour ladleful of batter onto hot surface.
- Spread thinly rapidly with circular movement.
- Cook 2–3 minutes or till golden brown and crispy.
- Place desired filling (if using).
- Fold and serve hot.
Notes
- Batter consistency is important—too thick, and it won't spread thin enough.
- Older recipes have no yeast and are very thin.
- You can store leftover batter in the fridge for 1 day.
- For crisper bread, make sure the griddle is very hot.