Anyone who was born in the Gulf region, or visited for more than a night, is likely well familiar with regag: that wafer-thin, pan-cooked wholewheat bread often served for breakfast and especially common during Ramadan. In the old days it might constitute the bulk of a full meal when dunked in yoghurt but these days it’s more of an accompaniment, often torn up and added to stews for iftar or suhoor meals and communal family feasts, or wrapped around kebabs at streetfood stalls
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 10-15 |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 140 |
| Fat | 4.6g |
| Saturates | 0.7g |
| Protein | 2.7g |
| Carbs | 21.8g |
| Sugars | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the regag, mix all ingredients in a large bowl until it forms a soft sticky dough. Cover and allow it to stand for 1 hour.
Heat a large non-stick pan over a high heat.
Tear off a piece of the dough and drop it into the ungreased pan. Using a palette knife or bench scraper, carefully spread the dough over the surface to create a thin layer. Remove the excess dough and discard. Allow to cook until the edges start curling and turn golden brown. Remove from the heat and set aside. Repeat the process with the remaining dough.
Brush the regag with the olive oil and sprinkle over the bezar spice.
Serve while hot with hummus, labneh or muhammara.
