Impossibly thin, crispy crepe-like bread cooked on a large domed griddle, eaten plain with cheese, egg, or honey. This ancient Bahraini bread requires impressive skill to stretch paper-thin.
Instructions
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1
Mix flour, salt, sugar, water, and oil into a very thin, pourable batter with no lumps. Rest for 10 minutes.
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2
Heat a large domed griddle (tawa) or flat non-stick pan over medium-high heat. Lightly grease with oil.
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3
Pour a thin stream of batter onto the hot griddle, spreading it in a circular motion to create the thinnest possible layer.
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4
Cook for 1-2 minutes until the edges curl and the bread becomes crispy and translucent, with golden spots throughout.
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5
Peel off carefully and fold or stack while still warm. Repeat with remaining batter.
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6
Serve immediately with honey drizzled on top, wrapped around cheese, or with a fried egg folded inside.
Did You Know?
Bahraini women once competed in regag-making contests, with the winner producing bread thin enough to read a newspaper through.
The Story Behind Regag
Regag is Bahrain's most iconic bread, requiring a specialized domed griddle called a tawa that has been a fixture in Bahraini kitchens for centuries. The art of making regag was traditionally passed from mother to daughter, with the skill of stretching the batter paper-thin considered a mark of culinary mastery. In modern Bahrain, regag bakeries still operate using traditional methods, serving this beloved bread fresh throughout the day.
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