A large, round, paper-thin bread baked on a domed clay oven. Slightly chewy with a delicate char, this is the traditional daily bread of interior Oman.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Mix flour, salt, oil, and water into a firm dough. Knead for 5 minutes.
-
2
Divide into balls and rest for 15 minutes.
-
3
Roll each ball very thin into a large round disc.
-
4
Cook on a preheated domed clay oven or inverted wok for 1-2 minutes per side.
-
5
Stack cooked breads wrapped in a cloth to keep soft. Serve with honey, cheese, or stew.
Did You Know?
In rural Oman, making rukhal bread on the traditional clay dome (tannour) is a communal morning activity where village women gather and share news.
Chef's Notes
Equipment Tips
- domed clay oven or inverted wok
- rolling pin
- clean cloth
The Story Behind Rukhal
Rukhal is the staple bread of Oman's interior desert and mountain communities. Unlike the coastal regag, rukhal is made with whole wheat flour and baked on a domed surface, giving it a slightly thicker, chewier texture. The bread has sustained Omani Bedouin communities for generations and remains an essential part of daily meals.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!