Rgag Thin Emirati Bread

Be the first to rate

(No Ratings Yet)

Loading...

Rgag is a paper-thin Emirati flatbread traditionally cooked on a saj or large flat griddle. Made from a simple flour-and-water dough, it comes out soft and pliable with lightly charred spots, perfect for wrapping cheese, smearing with date syrup, or scooping up dips. The dough rests briefly, then is rolled out almost translucent before a quick sear on a hot pan.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 7 gFat
• 3 gSaturated Fat
• 40 gCarbs
• 1.5 gFiber
• 1 gSugar
• 6 gProtein
• 200 mgSodium
• 70 mgPotassium
• 15 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1/2 tsp fine salt
• 1/2 tsp granulated sugar
• 1/4 tsp instant yeast
• 3/4 cup (180 ml) warm water, plus 1-2 tbsp as needed
• 1 tbsp vegetable oil
• 1 tbsp melted unsalted butter

For cooking and brushing

• 2-3 tbsp melted unsalted butter for brushing
• Extra flour for dusting

Directions

1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Pour in the warm water and vegetable oil and mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
2. Knead the dough for 4-5 minutes until smooth and elastic, adding a teaspoon of water or flour as needed to reach a soft, pliable texture that does not stick to your hands. Place in a lightly oiled bowl, cover, and rest for 10 minutes.
3. Divide the rested dough into 6 equal balls (about 60 g each). Keep them covered with a damp kitchen towel so the surface does not dry out while you work.
4. Working one ball at a time on a lightly floured surface, roll the dough into a circle as thin as possible, ideally 1-2 mm thick and 20-25 cm across. The thinner you roll, the more delicate and pliable the final bread will be.
5. Heat a large non-stick skillet, cast-iron pan, or saj over medium heat until very hot but not smoking. Carefully lay one rolled-out dough circle onto the dry pan.
6. Cook for 45-60 seconds until small bubbles form and the underside has light brown spots, then flip and cook the second side for 30-45 seconds. Do not over-brown; the bread should remain pale with a few charred flecks.
7. Transfer the cooked bread to a plate and immediately brush the surface with melted butter. Stack finished breads and cover with a clean kitchen towel to keep them soft and pliable.
8. Repeat with the remaining dough balls, adjusting heat as needed so each bread cooks in under 2 minutes. Serve warm, stacked or rolled.

Cook’s Notes

• Use a saj or large flat pan if available; a 30 cm non-stick skillet is the closest home substitute for getting the bread thin enough.
• Roll the dough on a floured surface rather than between parchment, as you want to stretch and roll it paper-thin, almost see-through.
• Keep uncooked dough balls covered with a damp towel so the surface does not form a skin before rolling.
• Store cooled breads in a zip-top bag at room temperature for up to 2 days, then briefly reheat on a dry pan to restore softness.
• Serve traditional-style with akkawi cheese and date syrup (debs), or stuff with eggs, herbs, and feta for a quick Emirati breakfast.

You might also like

Asian

UAE Sweet Vermicelli with Omelet

Asian

Emirati Leavened Puffy Flatbread

Desserts

Crispy UAE Honey Fritters

Asian

UAE Layered Lamb and Vegetable Flatbread Stew