Regag (Omani Paper-Thin Flatbread)
Local name: رقاق
In short: Paper-thin rounds of soft dough cooked for seconds on a hot, dry pan, then folded around cheese or egg or drizzled with honey. It takes about 45 min in total and makes 5 servings.
- Prep
- 30 min
- Cook
- 15 min
- Resting
- 1 h 15 min
- Total
- 45 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 235 kcal
Regag is the Omani breakfast bread that is as thin as paper. A very soft dough is rolled or stretched into huge rounds and cooked in seconds on a hot, dry pan. The bread comes out supple and slightly blistered, ready to be folded around cheese or egg, torn for dipping into stews and soups, or drizzled with local honey and eaten as a snack. It is much easier to cook than to roll, so patience pays.
Instructions
- Mix the flour and salt in a bowl. Add the water and oil and knead for 8 to 10 minutes, until the dough is very soft, smooth and elastic. Cover and rest for 1 hour.
- Divide the dough into 10 balls of about 55 g each. Rub each with a thin film of oil, cover and rest for 15 minutes.
- Heat a large skillet, or an upturned wok, over medium-high heat until very hot. Do not add any oil.
- On a lightly floured surface, roll or stretch one ball into a very thin round about 28 cm (11 in) across, until you can almost see through it.
- Lay the round on the hot pan. Cook for 30 to 40 seconds, until it bubbles and shows pale golden spots, then flip and cook for 20 to 30 seconds more. Do not let it dry out or turn crisp.
- Stack the cooked breads inside a clean towel to keep them soft while you roll and cook the rest. Serve warm, folded or torn, with honey, cheese or eggs.
Tips
- Rest the dough and the oiled balls. A relaxed dough stretches thin without tearing, while a tight one keeps springing back.
- No griddle? Use the back of a large heavy pan or an upturned wok. A wider surface lets you cook each full-size round in one go.
Questions and answers
Can I freeze regag?
Yes. Stack the cooled breads with baking paper between them and freeze for up to 2 months. Warm each one in a dry skillet for 20 seconds per side.
What do you eat regag with?
Honey is the classic partner, along with cheese, scrambled eggs or a cup of tea. It is also torn up and used to scoop stews and soups.
Why is my regag stiff?
It was cooked too long or on a pan that was not hot enough. Each side should cook in under a minute, and the breads should go into a towel straight away so the steam keeps them soft.
How long does it take to make Regag (Omani Paper-Thin Flatbread)?
About 45 min in total: 30 min of preparation and 15 min of cooking.
How many calories are in Regag (Omani Paper-Thin Flatbread)?
About 235 kcal per serving, with 6 g of protein, 45 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
