Rigag with Egg (thin flatbread)

Name: Rigag with Egg (thin flatbread)
Total time: 45 min
Yield: 4
Cuisine: Emirati
Ingredients: 1½ cups all-purpose flour; 2 cups water, or slightly less depending on consistency; ½ tsp salt; Ghee or oil for greasing the griddle; 4 eggs; Grated or sliced cheese (optional); Salt and black pepper to taste

Recipe No.: E-56

Emirati45 minServes 4

Rigag with egg is a popular Emirati breakfast: thin bread folded around a fried egg and cheese makes a quick, filling meal. The way it is folded varies from house to house.

Ingredients for Rigag with Egg

1½ cupsall-purpose flour
2 cupswater, or slightly less depending on consistency
½ tspsalt
Ghee or oil for greasing the griddle
4eggs
Grated or sliced cheese (optional)
Salt and black pepper to taste

Method

Whisk the flour and salt with the water gradually into a smooth, runny batter like thin cream, and let it rest for 30 minutes.
Heat a flat griddle or inverted pan over medium-high heat until very hot and wipe with a little fat.
Pour a small ladle of batter and spread it quickly with a spoon or wet hand into a very thin disc.
Cook 1 to 2 minutes until the top is dry and the underside lightly browned, without flipping.
Crack an egg onto the disc while it is on the griddle, spread slightly and cook until set, or beat the eggs with salt and pepper and make a thin omelette.
Add the cheese if using, fold the rigag over the egg and serve hot.

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