Ultra-thin crepes cooked on a domed hot plate, producing crispy, lacy flatbread. Eaten plain, with cheese, egg, or honey, regag is the iconic Emirati street bread.
Ingredients
2 cups all-purpose flour
1 cup water
1/2 tsp salt
1 tbsp vegetable oil
1 tsp sugar
Instructions
1Mix flour, salt, and sugar. Gradually add water and oil, whisking to a very thin, smooth batter with no lumps.
2Let batter rest 15 minutes. It should be the consistency of thin cream.
3Heat a large flat skillet or domed griddle over medium-high heat. Lightly oil the surface.
4Pour a small ladle of batter and quickly spread it paper-thin across the surface using circular motions.
5Cook until the edges lift and the crepe is golden and crispy, about 1-2 minutes. Peel off carefully.
6Fold or roll and serve immediately with desired toppings — honey, cheese, or egg.
Did You Know?
Skilled regag makers in the UAE can spread batter so thin you can read newspaper through the cooked bread.