🫓 Regag bread
Regag is an Emirati paper-thin bread made from a simple batter of flour, water and salt, spread by hand in a thin film over a hot domed griddle. It cooks in seconds into a crisp, almost translucent sheet that shatters when broken. It is eaten for breakfast and as a street snack, plain or with toppings added on the griddle.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain flour
- About 400 ml water
- 1/2 tsp salt
Method
- Whisk the flour, salt and water into a smooth, very soft dough-batter and rest it for 20 minutes.
- Heat a large griddle or upturned pan until very hot.
- With a wet hand, grab a little batter and quickly wipe it across the griddle in a thin layer.
- Cook for 30–60 seconds until crisp and lifting at the edges, then peel off.
- Repeat with the remaining batter.
How to make it lighter
- Plain regag is light per sheet — keep track of how many sheets you eat.
- Add toppings like tomato, cucumber or chilli rather than rich spreads.
- Cook it on a dry griddle with no oil.
History
Regag (raqaq) is a traditional bread of the UAE and the wider Gulf, still made by hand at heritage festivals and in small shops and cafeterias.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Regag bread and every other dish, with calories and macros for each. Ate only half? Slide it.
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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 →