Regag (Emirati Thin Crispy Bread)
The Quirky Foodster Team
Ingredients
- Plain flour — 250 g (2 cups)
- Salt — 1/2 tsp
- Water, or as needed — 400 ml (1.75 cups)
- Vegetable oil, plus extra for greasing — 1 tbsp
Method
- In a large bowl, whisk together the flour, salt, and water until a very thin, smooth batter forms, similar to a crepe batter. Add a little extra water if needed to achieve a pourable, thin consistency.
- Let the batter rest for 15–20 minutes.
- Heat a lightly greased large flat pan or griddle over medium heat.
- Pour a thin layer of batter onto the hot pan, swirling or spreading quickly with the back of a spoon to create a very thin, even layer covering the pan.
- Cook for 1–2 minutes until the edges lift and the bread is dry and lightly golden, with a slightly crisp texture.
- Carefully lift the regag from the pan (no need to flip, as it cooks through on one side due to its thinness) and fold into quarters or roll up.
- Repeat with the remaining batter, stacking the cooked regag as you go.
- Serve warm, plain or with desired toppings such as cheese, egg, or a drizzle of sweetened condensed milk.
Introduction: Regag is an extremely thin, crisp flatbread made from a simple batter spread thinly over a hot griddle, traditionally cooked over an open flame and often topped with cheese, egg, or a sprinkle of sweet vermicelli before folding.
Cultural Background: Regag is an extremely thin, crisp flatbread made from a simple batter spread thinly over a hot griddle, traditionally cooked over an open flame and often topped with cheese, egg, or a sprinkle of sweet vermicelli before folding. A common breakfast and snack item across the UAE, regag reflects the resourceful simplicity of Emirati home baking, using minimal ingredients to create a versatile, crackly bread.
Tips: Spread the batter as thinly as possible for the signature crisp, lacy texture that distinguishes regag from thicker flatbreads. A well-seasoned or non-stick pan is essential, as the thin batter can stick easily to an unevenly greased surface. Regag is traditionally cooked on only one side; the thin layer cooks through completely without needing to be flipped.
Variations: Add grated cheese onto the batter while it's still cooking on the pan for a savory version. Sprinkle with sugar and a little rosewater for a sweet version. This recipe is naturally vegan as written (without additional toppings).
Storage: Store in an airtight container at room temperature for up to 1 day, as regag is best enjoyed fresh.
Reheating: Reheat briefly in a dry pan over low heat for 20–30 seconds per side to restore some crispness.
FAQs:
Q: Why is my regag not crisping properly?
A: The batter may be too thick or the pan not hot enough; ensure the batter is very thin and the pan is properly preheated before pouring.
Q: What toppings are traditional for regag?
A: Cheese, egg, and sweetened vermicelli or condensed milk are among the most popular traditional toppings.
Q: Do I need to flip regag while cooking?
A: No, because the batter is spread so thinly, it cooks through completely on one side without needing to be flipped.
- Plain flour — 250 g (2 cups)
- Salt — 1/2 tsp
- Water, or as needed — 400 ml (1.75 cups)
- Vegetable oil, plus extra for greasing — 1 tbsp
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