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Bread Baking Babes 6th Anniversary: Rgaif (February 2014)

Rgaif

February 2014

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.

Rgaif

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.

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Using the palms of your hands, stretch the dough into a paper thin disc. Don't worry too much about holes.

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Semolina flour (we buy it in Indiatown, where it is called "sooji") is used to help keep the layers separate.

semolina flour

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.

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Use the palms of your hands and flattened fingers to stretch out the square.

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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.)

tava stove dial

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.

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Serve hot rghaif placed upright in a basket. (It will get soggy if stacked.)

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blog from OUR kitchen:
Rgaif, layered North African Flatbread (BBB February 2014) << includes my take on rgaif recipe

 
  
 

Rgaif

(The thumbnail image appearing on links to this page is housed on Flicker: etherwork2 photostream.)

Bread Baking Babes 6th anniversary: Rgaif (February 2014)Rgaif (BBB February 2014)







BBB: Let's Get Baking Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread

















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