Rigag Bread (thin flatbread)

Name: Rigag Bread (thin flatbread)
Total time: 35 min
Yield: 4
Cuisine: Emirati
Ingredients: 2 cups wheat flour; about 1½ cups water; ½ tsp salt; 1 tsp oil (optional)

Recipe No.: E-14

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 cupswheat flour
about 1½ cupswater
½ tspsalt
1 tspoil (optional)

Method

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

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