Wafer-thin bread cooked on a large flat griddle, crackly and golden. Eaten plain, with honey, or as a base for stews. An essential Omani bread with mesmerizing preparation.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, salt, and water into a very thin, smooth batter.
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2
Heat a large flat griddle (tawa) over medium heat and lightly oil it.
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3
Pour a ladleful of batter and quickly spread it paper-thin across the griddle using circular motions.
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4
Cook until crispy and golden, about 1-2 minutes. Peel off carefully.
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5
Serve flat, folded, or crumbled over stews. Drizzle with honey for a sweet version.
Did You Know?
Making regag on a traditional tawa requires years of practice. Expert bakers can spread the batter so thin you can read newspaper through it.
Chef's Notes
Equipment Tips
- large flat griddle (tawa)
- mixing bowl
- ladle
The Story Behind Regag
Regag is one of the oldest breads in the Gulf region, originating from Bedouin traditions where minimal ingredients had to produce maximum sustenance. The large flat griddle (tawa) is a treasured kitchen tool passed between generations. In Oman, regag is the daily bread, served at breakfast with honey, as a base for thareed, or simply crumbled into stews.
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