Rigag Bread (thin flatbread)

Emirati35 minServes 4

Rigag is a thin Emirati flatbread baked on a hot surface and was a staple of the home table. It is eaten with cheese, eggs or honey, and is also used in dishes such as thareed.

Ingredients for Rigag Bread

• 2 cups wheat flour
• about 1½ cups water
• ½ tsp salt
• 1 tsp oil (optional)

Method

1. Mix the flour and salt and gradually add the water until the batter is fairly runny and spreadable.
2. Let the batter rest for 10 minutes.
3. Heat a griddle or a flat non-stick pan over medium-high heat.
4. Quickly spread a very thin layer of batter over the griddle with a flat spoon.
5. Leave the bread for 1–2 minutes until it dries and lifts away, then carefully remove it and repeat.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية