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Emirati

Regag

Regag is a paper-thin Emirati bread cooked on a hot iron griddle until crisp and delicate. This version is finished in the traditional Gulf way with egg, ghee, and a light drizzle of mahyawa.

Regag — Emirati — ChefSnap
15 minsPrep
12 minsCook
2Serves
MediumDifficulty
330 kcal per serving13g protein 43g carbs 12g fat
Watch it made — RegagWatch it madeYuni Art Dubai · 13:08

Ingredients

Method

  1. Mix the flour and salt in a bowl, then gradually work in the water until you have a soft, sticky dough that is thicker than pancake batter.
  2. Beat the dough firmly with your hand or a spoon for 2 to 3 minutes until smooth and elastic, then cover and rest for 10 minutes.
  3. Beat the eggs in a small bowl and keep them beside the stove with the ghee and mahyawa.
  4. Heat a saj, flat iron tawa, or heavy griddle over medium-high heat until very hot.
  5. Lightly wet your hand or a flat metal scraper, take a small handful of dough, and smear it quickly across the hot surface into a very thin round sheet.
  6. Scrape away any thick excess dough so the bread is almost translucent.
  7. Cook for about 45 to 60 seconds, until the surface dries, the edges lift, and pale golden spots appear underneath.
  8. Spread a thin layer of beaten egg over the bread and let it cook until just set.
  9. Dot with a little ghee and drizzle lightly with mahyawa.
  10. Fold the regag into quarters or roll it while still hot, then repeat with the remaining dough and egg.
  11. Serve immediately while crisp at the edges and tender where folded.

Common questions

Can I substitute the mahyawa fermented fish sauce if I can’t find it?

Yes. The closest backup is a very small amount of anchovy sauce, fish sauce, or even a light soy-and-lime drizzle, but use sparingly. Mahyawa is salty, tangy, and fishy, so taste and adjust carefully.

How long does regag take to make from start to finish?

Plan on about 20 to 30 minutes for a small batch, including the 10-minute dough rest. Each bread cooks very fast, usually under 2 minutes per piece once the griddle is hot.

What are the most common mistakes when making regag?

The biggest mistakes are dough that is too thick, a griddle that isn’t hot enough, and smearing the dough too slowly. The batter should be sticky and thin enough to spread quickly into a nearly translucent sheet.

How should I store leftover regag and reheat it?

Cool completely, then stack with parchment between pieces and store in an airtight container in the fridge for up to 2 days. Reheat briefly on a hot dry pan or griddle so it stays soft and pliable.

What’s the best way to serve regag?

Serve it warm, brushed with ghee and drizzled with mahyawa, often folded or layered. It also pairs well with eggs, cheese, honey, or date syrup for a sweeter version, depending on your preference.