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Khubz ragag
Paper-thin batter flatbread
Khubz ragag: paper-thin Emirati griddle bread made from a soft flour batter
Khubz ragag is the tissue-thin bread of the UAE, traditionally spread by hand over a hot domed iron griddle by Emirati women at morning markets and cooked in seconds until crisp. At home it is breakfast drizzled with date syrup, or with eggs and cheese cooked on top, and in Ramadan it is torn into thareed stew. This plain version is egg-free and dairy-free, cooked in a non-stick frying pan. The common mistake is a dough that is too stiff: it should be loose and sticky so it can be smeared paper-thin. Toppings like egg or cheese can be added at the end if you are not keeping it vegan. Chef's tip: wipe the pan with a damp, folded cloth between breads to cool the surface slightly, so the next one spreads without tearing.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 9 oz plain flouror half wholemeal flour
- ½ tsp salt
- 1 ¼ cups waterlukewarm
- 1 tsp vegetable oilfor the pan
To serve
- 4 tbsp date syrup (optional)
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Method
0/6 doneStep 1: Put 9 oz plain flour and ½ tsp salt in a bowl, add 1 cup water and beat with your hand or a wooden spoon for 3 minutes, until smooth and stretchy. Beat in the rest of ¼ cup water a little at a time until the dough is very soft and sticky, like thick pancake batter.
4 minStep 2: Cover and leave to rest for 10 minutes so the gluten relaxes.
10 minStep 3: Heat a large non-stick frying pan over a medium-high heat for 2 minutes and wipe it with a paper towel dipped in 1 tsp vegetable oil.
2 minStep 4: Wet your hand, take a small fistful of dough and smear it over the hot pan in quick, light circles, leaving the thinnest possible layer; pull away the excess. Or spread a ladleful as thinly as possible with the back of a spoon.
Step 5: Cook until the bread turns from wet to pale and dry, the edges lift and curl and a few spots turn golden, about 1 minute. Peel it off; it will crisp as it cools.
12 minStep 6: Repeat with the rest of the dough. Serve the breads warm, drizzled with 4 tbsp date syrup, or stacked and torn into stews.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khubz ragag take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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