🫓 Rashoosh
Rashoosh is a thin Yemeni flatbread slapped onto the wall of a hot clay tannour oven, where it puffs and blisters within minutes. It is crisp at the edges, slightly chewy in the middle and scattered with nigella seeds. It is torn by hand and used to scoop up saltah, fahsa, beans and stews.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g flour
- 7 g dried yeast
- 1 tsp salt
- 320 ml warm water
- 1 tsp nigella seeds
Method
- Mix the flour, yeast and salt, add the warm water and knead for 8–10 minutes into a soft dough.
- Cover and leave to rise for 1 hour.
- Divide into 6 balls and stretch each into a thin round.
- Sprinkle with nigella seeds and press them in.
- Bake on a very hot baking stone or inverted pan at the highest oven heat for 3–5 minutes until blistered.
How to make it lighter
- Tear one bread into pieces and use it to scoop rather than eating several whole.
- Pair it with bean or vegetable dishes rather than fatty stews.
- Make the rounds a bit smaller so a single portion is easier to keep track of.
History
Rashoosh is everyday bread in Yemen, baked in homes and sold fresh from bakeries and Yemeni restaurants, including those in the Gulf.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Rashoosh and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →