Traditional Rghaif

An elastic dough worked until translucent, folded into perfect squares. The layering must be airy, crispy on the outside and soft inside, marked with golden spots after cooking on the griddle.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 759
• Protein: 14 g
• Carbs: 90 g
• Fat: 37 g

Ingredients

• 250 g Wheat flour ( sifted )
• 250 g Durum wheat semolina ( fine )
• 300 ml Mineral water ( lukewarm )
• 1 tsp Gray sea salt
• 10 g Fresh baker's yeast ( crumbled )
• 100 ml Sunflower oil ( for shaping )
• 50 g Minimum butter sweet ( melted )

Instructions

1. Kneading the dough

   Mix the wheat flour, durum semolina, sea salt, and fresh yeast dissolved in a bit of lukewarm water. Knead vigorously until the dough is smooth, supple, and no longer sticks to your fingers. It should feel elastic under your palm.

2. Resting and dividing

   Let the dough rest for 15 minutes under a cloth. Oil your hands with sunflower oil and form balls the size of a tangerine. Place them on an oiled tray.

3. Shaping and layering

   Roll out each ball on an oiled work surface until it becomes an almost transparent veil. Drizzle with a mixture of melted butter and oil, sprinkle with a pinch of semolina. Fold in three, then in three again to form a square.

4. Pan cooking

   Heat a heavy-bottomed pan. Lightly flatten each square with your fingertips. Sear dry or very lightly oiled. When the dough puffs up and brown spots appear, flip it. The rghaif should be crispy and the layers should separate.

Chef's tips

• The dough should be worked until it 'snaps' under your fingers.
• If the dough tears when rolling, let it rest for another 5 minutes.
• Use a cast iron skillet for consistent heat and even coloring.

Storage

Keeps for 2 days in a clean cloth. Reheat dry in a pan to restore crispiness.