Paper-thin, crispy flatbread cooked on a domed griddle, served plain, with cheese and honey, or as a wrap for eggs and herbs. This ancient Gulf bread is a cornerstone of Qatari breakfast traditions.
Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 tbsp vegetable oil
1 cup warm water
Extra flour for dusting
Instructions
1Mix flour and salt in a bowl. Add oil and warm water gradually, kneading into a smooth, elastic dough. Rest for 15 minutes.
2Heat a tawa or large flat griddle over medium heat until very hot.
3Take a golf-ball sized piece of dough and spread it directly on the hot griddle using your palm in a circular motion to create a paper-thin round.
4Cook for 1-2 minutes until the edges curl and the bread becomes crispy and lightly golden with bubbles.
5Peel off the griddle and serve immediately — fold with cream cheese and honey, or use as a wrap for scrambled eggs.
Did You Know?
Making perfect regag requires years of practice — the hand-spreading technique on the hot griddle is an art form passed from mother to daughter.