Traditional Rghaif
Ingredients
- 250 gWheat flour (sifted)
- 250 gDurum wheat semolina (fine)
- 300 mlMineral water (lukewarm)
- 1 tspGray sea salt
- 10 gFresh baker's yeast (crumbled)
- 100 mlSunflower oil (for shaping)
- 50 gUnsalted butter (melted)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in a clean cloth. Reheat dry in a pan to restore crispiness.
