Khubz Regag (Thin Crispy Bahraini Bread)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 200 g (1 2/3 cups)
- Salt — 1/4 tsp
- Water — 300 ml (1 1/4 cups)
- Vegetable oil, plus more for the griddle — 1 tbsp
- Grated cheese, beaten egg or sugar (optional toppings) — to taste
Method
- In a bowl, whisk together the flour and salt, then gradually whisk in the water until a thin, smooth, pourable batter forms with no lumps.
- Stir in the oil and let the batter rest for 10 minutes.
- Heat a flat griddle or crepe pan over medium heat and lightly grease with oil.
- Ladle a thin layer of batter onto the hot griddle, spreading it quickly into a large, very thin round.
- Cook for 1-2 minutes until the edges lift and turn lacy and golden; add any toppings now if using.
- Fold the bread in half or into quarters while still on the griddle, then transfer to a plate.
- Repeat with the remaining batter, serving each Regag warm.
Introduction: Khubz Regag is a paper-thin, crisp flatbread cooked on a hot griddle, sometimes topped with cheese, egg or sweet fillings before being folded.
Cultural Background: Khubz Regag is a paper-thin, crisp flatbread cooked on a hot griddle, sometimes topped with cheese, egg or sweet fillings before being folded. It is a common breakfast and snack bread across Bahrain, prized for its delicate, lace-like texture.
Tips: – The batter should be thin, closer to a crepe batter than a pancake batter, for the correct lacy texture. – Work quickly when spreading the batter, as it sets almost immediately on a hot griddle.
Variations: – A cracked egg spread thinly over the batter while cooking makes a popular savoury breakfast version. – A sprinkle of sugar and a drizzle of condensed milk turns it into a sweet treat.
Vegetarian/Vegan: Naturally vegan as written, before optional egg or cheese toppings are added.
Storage: Store in an airtight container or wrapped in foil at room temperature for 1 day.
Reheating: Reheat briefly in a dry pan over low heat for 30 seconds per side to restore crispness.
Nutrition: Per piece (approx.): 90 kcal, 2 g protein, 16 g carbohydrates, 2 g fat, 0.5 g fibre.
FAQs:
Q: Why is my Regag not crispy?
A: The batter is likely too thick; thin it with a little extra water until it pours easily and spreads thinly on the griddle.
Q: Can Regag be made without a special pan?
A: Yes, any flat non-stick pan or griddle works well, as long as it heats evenly.
- All-purpose flour — 200 g (1 2/3 cups)
- Salt — 1/4 tsp
- Water — 300 ml (1 1/4 cups)
- Vegetable oil, plus more for the griddle — 1 tbsp
- Grated cheese, beaten egg or sugar (optional toppings) — to taste
Please log in to leave a comment.