See below for recipe
Regag Bread is a thin Emirati bread prepared using three ingredients.
Regag Bread – Recipe
Adapted by ATIM SUYATIM
Yields 1502 gm
Ingredients
- 1,000 gm Flour No. 2
- 500 gm Water
- 30 gm Salt
Instructions
- Mixing the Dough:
- In a mixing bowl, combine Flour No. 2 and salt.
- Gradually add water while stirring until a smooth, lump-free batter is formed.
- The consistency should be very thin — similar to crepe batter.
- Resting:
- Cover and let the batter rest for 30 minutes at room temperature.
- This allows the flour to hydrate and improves texture.
- Preheating the Hot Plate:
- Heat the regag hot plate (or a large flat tawa) over medium-high heat until very hot.
- Lightly brush the surface with a small amount of oil or ghee, then wipe off excess with a clean cloth.
- Cooking the Regag:
- Pour a small ladle of the thin batter onto the hot plate.
- Using the regag scraper or spreader, quickly spread the batter in a circular motion to make a very thin layer.
- Cook for 30–45 seconds until it becomes dry and crispy.
- No need to flip — regag cooks from one side only.
- Finishing:
- Once golden and crisp, remove gently using a spatula.
- Repeat the process with remaining batter.
- Serving Suggestions:
- Serve plain or with traditional toppings such as cheese, egg, honey, or date syrup.
- Best served immediately for maximum crispiness.
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