Rghaïf (Moroccan Laminated Flatbread)

🧂 Ingredients

• 400 g All-purpose flour(You can also use a mix of 300g all-purpose flour and 100g bread flour for a chewier texture.)
• 100 g Fine semolina flour(Adds a slight crispness and texture.)
• 250-300 ml Lukewarm water(Start with 250ml and add more if needed to form a soft, pliable dough.)
• 1 tsp Salt
• 100 g Unsalted butter, softened(Ensure it's soft but not melted, for easy spreading.)
• 2-3 tbsp Vegetable oil or melted butter(For greasing hands and surfaces.)

👨‍🍳 Instructions

1. 1

   Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, fine semolina, and salt. Create a well in the center.

   ⏱️ 2 minutes
2. 2

   Form the dough: Gradually pour the lukewarm water into the well while mixing with your hand or a spoon until a shaggy dough forms. Turn the dough out onto a lightly oiled surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If it's too sticky, add a tiny bit more flour; if too dry, a tiny bit more water. Cover the dough with plastic wrap or a damp cloth and let it rest for 15-20 minutes.

   ⏱️ 10 minutes kneading + 20 minutes resting
3. 3

   Divide and shape: Lightly oil your hands. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Place the balls on a lightly oiled tray, cover them with plastic wrap, and let them rest for at least 30 minutes (or up to 1 hour) at room temperature. This resting period is crucial for easy stretching.

   ⏱️ 5 minutes dividing + 30-60 minutes resting
4. 4

   Laminate the dough: Lightly oil your work surface. Take one dough ball and begin to stretch it from the center outwards, using your fingertips and palms. Aim to stretch it into a very thin, almost translucent square or rectangle, like a large sheet of phyllo dough. If it tears, don't worry, just patch it up. Spread about 1 tablespoon of softened butter evenly over the entire surface of the stretched dough.

   ⏱️ 5 minutes per rghaïf
5. 5

   Fold the dough: Fold the dough into thirds lengthwise, like folding a letter. Then, fold it into thirds again widthwise, creating a smaller square or rectangle. You should have multiple layers. Gently press down on the folded dough to seal it slightly.

   ⏱️ 1 minute per rghaïf
6. 6

   Shape and rest again: Gently flatten the folded dough square with your palm to about 1/2 inch thickness. You can shape it into a square or a slightly flattened circle. Place the shaped rghaïf on a tray, cover with plastic wrap, and let them rest for another 15-20 minutes. This final rest helps them puff up during cooking.

   ⏱️ 2 minutes shaping + 15-20 minutes resting
7. 7

   Cook the rghaïf: Heat a lightly oiled griddle or non-stick frying pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates quickly. Carefully place one rghaïf onto the hot surface. Cook for about 2-3 minutes per side, or until golden brown and puffed up with visibly flaky layers. You may see small bubbles forming on the surface. Flip and cook the other side until equally golden and cooked through. Add a tiny bit more oil or butter to the pan if needed between batches.

   ⏱️ 3-4 minutes per rghaïf
8. 8

   Serve: Remove the cooked rghaïf from the pan and place on a plate. Serve immediately while warm and crispy. They are delicious on their own, or served with honey, jam, melted butter, or a side of cheese.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The key to Rghaïf is the lamination process: stretching the dough very thin and layering it with butter. Don't rush this step.
• ✓Ensure your butter is soft but not melted. Melted butter will soak into the dough rather than creating distinct layers.
• ✓Resting the dough at various stages is crucial. It relaxes the gluten, making the dough easier to stretch and resulting in a flakier texture.
• ✓For a crispier finish, you can cook them slightly longer on a medium heat.
• ✓Rghaïf can be made ahead and reheated gently in a pan or oven.

🔄 Variations

• Sweet Rghaïf: Serve drizzled generously with honey and a sprinkle of toasted sesame seeds or chopped almonds.
• Savory Stuffed Rghaïf: Before folding in step 5, spread a thin layer of spiced ground meat (kefta), chopped onions, and herbs over the buttered dough. Fold as usual.
• Rghaïf with Cheese: Add a sprinkle of crumbled feta or goat cheese on top of the butter before folding.

🥗 Nutrition

Per serving