Happy 6th Anniversary to the BBBabes!! This month's BBB recipe was all about layers and paper thin dough. After reading the recipe, it seemed terrifyingly difficult. After making it, it seemed ridiculously simple. And fantastically delicious.
Almost immediately after kneading the soft and pliable dough, pour a little oil on counter and spread it around evenly. Put a dough ball on the counter and flatten it.
Using the palms of your hands, stretch the dough into a paper thin disc. Don't worry too much about holes.
Semolina flour (we buy it in Indiatown, where it is called "sooji") is used to help keep the layers separate.
Sprinkle a little semolina flour over the disc, then fold it into thirds. After sprinkling with semolina flour again, fold it in thirds once more to form a square.
Use the palms of your hands and flattened fingers to stretch out the square.
We use our tava (carbon steel) to cook the rghaif. But I suspect a cast-iron frying pan would work as well. We found that it was best to have the heat at medium high - just a tiny bit hotter than for making pancakes - 4.5 on our stove. (The tava is also ideal for making parathas, crepes, tortillas and chapatis.)
Place the rgaif on the hot tava (there's no need to oil it first) and cook for about 3 minutes until it is golden. It will probably puff up as it's cooking. Flip it over and cook the other side until it too is golden.
Serve hot rghaif placed upright in a basket. (It will get soggy if stacked.)
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain