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.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp sugar
2 cups warm water
1 tbsp vegetable oil
Extra oil for greasing griddle
Honey, cheese, or egg for serving
Instructions
1Mix flour, salt, sugar, water, and oil into a very thin, pourable batter with no lumps. Rest for 10 minutes.
2Heat a large domed griddle (tawa) or flat non-stick pan over medium-high heat. Lightly grease with oil.
3Pour a thin stream of batter onto the hot griddle, spreading it in a circular motion to create the thinnest possible layer.
4Cook for 1-2 minutes until the edges curl and the bread becomes crispy and translucent, with golden spots throughout.
5Peel off carefully and fold or stack while still warm. Repeat with remaining batter.
6Serve 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.