🍫 Regag with chocolate
Regag with chocolate is a sweet version of the Emirati paper-thin bread: a hot, crisp regag sheet is brushed with butter, spread with chocolate-hazelnut spread and rolled or folded so the chocolate melts inside. It is crunchy outside and soft and sweet within, a favourite snack at Dubai cafeterias and food stalls.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g plain flour, 200 ml water and a pinch of salt for the batter (or 2 ready regag sheets)
- 60 g chocolate-hazelnut spread
- 10 g butter
Method
- Make thin regag sheets on a very hot griddle.
- While a sheet is still warm on the griddle, brush it lightly with butter.
- Spread with chocolate-hazelnut spread.
- Roll or fold the regag and serve warm.
How to make it lighter
- Use 1 tbsp of spread per sheet and spread it thinly.
- Leave out the butter — the spread is rich enough.
- Add sliced banana or strawberries to make a smaller amount of spread feel like more.
History
Sweet regag fillings such as chocolate spread are a modern addition to the traditional bread and are now sold alongside the egg and cheese versions in cafeterias and at festivals across the UAE.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Regag with chocolate 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 →