Middle EasternEmirati Regag (Crisp Wafer Bread with Egg and Cheese)
Paper-thin Emirati bread made by wiping a very soft dough across a hot griddle in one sweep, cooked on one side only until crisp, then topped with egg and melting cheese and folded. Breakfast on the street in the Emirates. A different bread from Egyptian roqaq.
Makes: About 8 sheets, 30 cm across
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dough
35 minutesMix the flour and salt, add the water and beat the dough with your hand for 5 minutes until very soft, sticky and stretchy. Cover and rest for 30 minutes.
Success cueA loose dough that stretches in long strands.
- 02
Griddle
3 minutesHigh heatHeat a large flat griddle or an upturned wok over medium-high heat for 3 minutes and wipe it with a little ghee.
Success cueA drop of water dances and vanishes.
- 03
Regag
8 minutesHigh heatTake a fistful of dough and wipe it across the hot surface in one quick circle, leaving a thin film, then lift the rest away. Cook each sheet on one side only for 30 to 45 seconds until it dries and the edges lift.
Success cueA dry, lacy sheet with lifting edges.
- 04
Topping
10 minutesMedium heatCrack an egg over half of the sheets, spread it thin, dot each with cheese and cook for 1 minute until the egg sets. Fold each sheet in half and lift it off.
Success cueSet egg and soft, melting cheese.
- 05
Serving
1 minuteServe hot, with the plain crisp sheets beside the filled ones.
Success cueCrisp, golden folded sheets.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A very wet, well-beaten dough is what lets you wipe it on paper-thin; a firm dough will only smear in clumps.
- • Wet your hand before taking the dough; it sticks less and spreads thinner.
- • The first sheet is a test: if it tears, the griddle is too hot; if it sticks, it needs more heat.
Common mistakes
- • Using a firm dough that will not spread thin.
- • Turning the sheet over; regag cooks on one side only.
Substitutions
- • Instead of processed cheese: cream cheese or grated cheddar
- • Instead of eggs: a spoon of date syrup or honey for a sweet regag
Serving ideasServe with sweet karak tea.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 415
- Protein
- 17.3g
- Carbs
- 49.0g
- Fat
- 15.8g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Egg, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is Emirati regag different from Egyptian roqaq?
Emirati regag is a crisp single sheet wiped on a griddle and eaten fresh. Egyptian roqaq is a dry, thin dough baked in sheets and layered with meat and butter in the oven.
What is Chips Oman regag?
A favourite stall filling in the Emirates: crushed Chips Oman with cream cheese or processed cheese and a little hot sauce, folded inside the crisp sheet.
Can I use a batter instead?
Yes. Thin the dough with water until it pours like crepe batter and spread it with the back of a ladle; the sheets come out softer.
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