Regag
Also: Ragag, Rigag · الرقاق
Paper-thin bread spread by hand on a hot griddle — eaten alone or as the base of thareed.
Story & History
Regag is a skill before it is a recipe: a loose dough spread with the palm across a scorching griddle in seconds, lifting off as a crisp, translucent sheet. It is eaten hot with cheese and egg or honey and molasses, and it is the bread thareed is built on. Regag stalls still anchor heritage souqs today.
Occasions
- Breakfast and light supper
- The base of thareed
- Heritage souqs
Core Ingredients
- Flour
- Water and salt
- Toppings: cheese, egg, honey, molasses, ground salted fish
Traditional Method Outline
- Mix a smooth, loose dough
- Spread a thin film by hand on a hot steel plate
- Peel off as it crisps, adding toppings before folding
Serving
Served crisp straight off the griddle, or left to soften slightly when destined for thareed.
Allergens
- Gluten
- Egg and cheese toppings optional
Recipe by
Documentation
This entry is awaiting review by a specialist chef or heritage expert. It is not presented as a settled reference.
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