Rgag – Thin Yemenite Bread

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Gradually add the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.
4. 4
   Divide the dough into the size of an egg balls and roll each ball into a round, thin.

   Rolling pin
5. 5
   Heat a heavy (cast iron is ideal) pan over high heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
6. 6
   Cook each bread 1–2 minutes per side, until the bread is speckled. Serve hot with honey, butter and zhug.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.