Regag Bread
Paper-thin Emirati griddle bread with a ghee-and-sesame finish.
18 min hands-on + 30 min resting · Total: 48 min · 4 servings
Ingredients
- 300 g all-purpose wheat flour
- 200 ml water
- 1 tsp salt
- 1 tbsp ghee
- 1 tbsp sesame seeds
Instructions
Mix and rest the dough
Mix 300 g all-purpose wheat flour, 200 ml water, and 1 tsp salt. Knead for 5 minutes into a smooth, soft dough; cover and rest for 30 minutes.
The dough is smooth and soft, with no dry flour remaining.
Rest regag dough: 1800 seconds
Cook the thin bread
Heat a dry nonstick griddle over medium-high heat. Divide the rested dough into 4 equal portions. Place one portion on the griddle and spread it paper-thin with a heat-safe scraper. Cook on one side for about 2 minutes, until dry with light golden spots and lifting edges; do not flip. Repeat with the remaining portions, reducing heat if they scorch.
Each bread is paper-thin, dry and crisp with light golden spots; no wet dough remains.
Cook four regag breads: 480 seconds
Finish and serve
Brush the four warm breads with 1 tbsp ghee in total, divide 1 tbsp sesame seeds among them, fold, and serve immediately with tea.
The bread folds while warm and stays thin and crisp.
Tips
- Spread each portion quickly and as thinly as possible on the hot griddle.
- Contains wheat, milk (ghee), and sesame; check ingredient labels and cross-contact for allergies.
Common mistakes
- A thick layer remains doughy instead of turning into crisp regag.
- An overheated griddle scorches the bread before it dries; reduce the heat.
Substitutions
- Use 1 tbsp neutral oil instead of ghee for a dairy-free finish; the flavour will differ.
Storage
Cool, wrap and refrigerate within 2 hours at 4°C or colder for up to 2 days.
Reheating
Re-crisp on a dry griddle until hot throughout (74°C/165°F); do not add water or stock.
About this recipe
Regag is a paper-thin Emirati griddle bread eaten at breakfast and with tea. This version adds ghee and sesame after cooking.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.