Regag Bread

Regag (also spelled “Ragag”) is a traditional flatbread from the Arabian Peninsula, particularly popular in countries like Saudi Arabia and Yemen. It’s a simple yet delicious bread that is crispy, slightly chewy, and often served as a side to savory dishes. Here’s a basic recipe for making Regag Bread at home:

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil or vegetable oil (optional for a richer texture)
• 1 cup warm water (adjust as needed)
• 1 tsp instant yeast (optional for softer bread)
• 1 tbsp sesame seeds (optional, for topping)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, salt, sugar, and yeast (if using). Mix well.
   • Add the oil (if using) to the dry ingredients and mix until the oil is evenly incorporated.
   • Gradually add the warm water, mixing as you go, until a smooth dough forms. You may need a bit more or less water, so add it gradually.
   • Knead the dough for about 5–7 minutes on a floured surface until it becomes smooth and elastic.
   • If you’re using yeast, allow the dough to rest for about 30 minutes to an hour to rise. If you’re not using yeast, proceed to the next step.
2. Divide and Roll Out:
   • Once the dough has rested or if you’re not using yeast, divide the dough into small balls (about the size of a golf ball).
   • Roll each ball into a very thin, round flatbread, about the size of a plate. The dough should be almost paper-thin.
3. Cook the Regag Bread:
   • Heat a large, flat griddle or skillet over medium-high heat (preferably non-stick or cast iron).
   • Place the rolled dough onto the hot surface. Cook for about 1–2 minutes on each side, or until the bread is lightly golden brown with some crispy spots.
   • Optionally, you can sprinkle sesame seeds on the bread while it’s cooking for added flavor and texture.
4. Serve:
   • Once cooked, remove the Regag Bread from the skillet and serve immediately while it’s still warm and crispy. It’s perfect for scooping up stews, dips, or alongside grilled meats.

Tips:

• If you prefer a richer flavor, you can brush the dough with olive oil before cooking.
• Regag Bread is best enjoyed fresh, but it can be stored in an airtight container for a couple of days. You can also freeze it for longer storage.
• Some variations of Regag Bread add spices like cumin or coriander to the dough for extra flavor.

Enjoy your homemade Regag Bread!

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