Rghaif

Ingredients

• 500 g (1.1 lb)flour
• 1 tspsalt
• 1 tspyeast
• oilplenty, for folding

Method

1. In a large mixing bowl, combine 500 g (1.1 lb) of flour, 1 tsp of salt, and 1 tsp of yeast. Gradually add warm water, a little at a time, while mixing with your hand until a soft, elastic dough forms. Knead the dough for about 10 minutes until it becomes smooth and pliable.
2. Cover the dough with a damp cloth and let it rest in a warm place for about 30 minutes. This resting period allows the gluten to relax, making it easier to stretch the dough thinly later.
3. After resting, divide the dough into small balls, roughly the size of a golf ball. Coat each ball lightly with oil to prevent sticking. Let them rest again for about 10 minutes, which will make them easier to stretch.
4. On a clean, oiled surface, take one dough ball and flatten it with your hands, stretching it gently until it is paper-thin. Use more oil on your hands and the dough if necessary to prevent tearing. The dough should be almost translucent.
5. Fold the stretched dough into a square by folding the edges towards the center, brushing each layer with oil to keep them separate. Repeat this process with the remaining dough balls.
6. Heat a griddle or a non-stick pan over medium-high heat. Place the folded dough square onto the hot surface. Cook for about 2-3 minutes on each side, pressing gently with a spatula, until golden brown and slightly puffed.
7. As each Rghaif finishes cooking, stack them on a plate to keep them warm. Serve immediately, either drizzled with honey for a sweet treat or alongside a savory stew for a more traditional meal.