Regag is a popular Emirati snack. Every Emirati household makes one, and every snack shop offers a variety of filling to go with it. A part of Dubai's street food culture, this thin and cripsy bread pairs well with kebabs or can be simply enjoyed with a spread of nutella, eggs and cheese or fish sauce and chips.
It is a delight to watch how the dough is spread using hands onto a hot round plate or griddle, at the right temperature. These two factors make a perfect regag. Have it fresh, right out of the hot plate and enjoy it with a cup of karak chai. Here is a step-by-step guide to making regag.
Ingredients
250 gms all-purpose flour
2 tbsp caster or icing sugar
1 egg
1 cube of cheese
Fish sauce to drizzle
Step 1: Pour the flour and add sugar in a mixing bowl. Use a spoon to mix all the dry ingredients.
Step 2: Begin adding water to the flour mix, as you start kneading with your hands. Don't pour the water at once, pouar a little, knead, pour, knead and continue.
Step 3: Once you have combined the flour together, begin kneading until the dough reaches a soft and elastic consistency.
Step 4: Take a palm-sized dough and spread it on a hot plate or tawa using your hands and remove the excess dough. Be careful, as the plate or tawa would be very hot at this point. You can also use a palette knife if you wish to.
Note: Heat the griddle before spreading the dough, but make sure it is at the right temperature, not too hot or cold. Sprikle a little water on the plate to bring down the temperature if the griddle gets too hot. Be careful as water could splutter.
Step 5: Spread the dough on the griddle. By now you will see the edges turn brown in colour. Time to spread the fillings!
Step 6: Take an egg and smear it on the regag, wear a pair of food grade gloves to be safe.
Step 7: Smear egg on the regag.
Step 8: Spread cheese and drizzle some fish sauce on it.
Step 9: Once the edges begin to brown and curl up, scrape it with a spatula and fold it into half.
Step 10: Fold the half further, making a triangular shape.
Serve hot. It is best enjoyed with a cup of karak chai!
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