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Arabic Flatbread
Regag
Regag is a thin, crispy Arabic flatbread, often enjoyed for breakfast or as a snack. It's made from a simple batter of wheat flour, dates, and water, cooked on a hot griddle.
đ§ Ingredienser
- 250 g Dates, pitted
- 1/2 cup Warm water(for soaking dates)
- 2 cups Whole wheat flour
- 1.5 cups Water(or as needed for batter consistency)
- 1/2 tsp Salt
- 1 Egg(for brushing (optional))
- 1 tsp Sugar(for brushing (optional))
đšâđł Instruktioner
- 1
Soak the pitted dates in warm water for about 15-20 minutes until softened. Mash the dates with your hands and strain through a sieve to get a smooth date paste and liquid. Discard the date seeds.
- 2
In a bowl, combine the whole wheat flour and salt. Gradually add the date liquid and enough additional water to create a thin, smooth batter, similar to crepe batter. Whisk well to ensure there are no lumps.
- 3
Heat a non-stick griddle or a flat pan over medium heat. Lightly grease with oil or ghee if needed.
- 4
Pour a ladleful of batter onto the hot griddle and quickly spread it thinly using the back of the ladle or a spatula to form a round, thin bread.
- 5
Cook for about 1-2 minutes per side, until lightly golden and slightly crispy. Flip carefully to cook the other side.
- 6
Optional: For a slightly sweeter and richer finish, whisk an egg with a teaspoon of sugar and lightly brush it over the cooked regag just before removing it from the pan. Cook for another 30 seconds.
- 7
Remove the regag from the pan and place on a plate. Continue with the remaining batter.
- 8
Serve warm, either plain or with a drizzle of honey or date syrup.
đĄ Proffstips
- âThe batter consistency is key; it should be thin enough to spread easily but not watery.
- âAdjust the amount of water to achieve the desired thinness.
- âCook on medium heat to prevent burning and ensure even crisping.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cardamom to the batter for extra fragrance.
- Serve with savory toppings like scrambled eggs or cheese.