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Rghaif

Flaky, multi-layered Moroccan flatbreads made with semolina and flour. Pan-fried until golden and crispy on the outside while remaining tender inside.

45 minMediumServes 4340 cal/serving

MoroccanBreakfastStovetopVegetarianHalal-friendlyNut-FreeEgg-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 1.5 cups fine semolina
  • 1 cup all-purpose flour
  • 1 tsp fine salt
  • 1 cup warm water
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, melted

Instructions

  1. 1

    In a large bowl, mix 1.5 cups fine semolina, 1 cup all-purpose flour, and 1 tsp fine salt.

  2. 2

    Gradually add 1 cup warm water and knead for 10 minutes until soft and elastic.

  3. 3

    Divide dough into 4 equal balls, coat lightly with 1/4 cup vegetable oil, cover, and rest for 20 minutes.

  4. 4

    Flatten a dough ball paper-thin on a greased surface, brush with 1/4 cup melted unsalted butter, and fold into a square.

  5. 5

    Heat a dry skillet over medium heat, flatten each folded square gently, and cook for 2 to 3 minutes per side until golden brown.

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Questions

What is Rghaif?

Flaky, multi-layered Moroccan flatbreads made with semolina and flour. Pan-fried until golden and crispy on the outside while remaining tender inside. This reference files it under Moroccan breakfast: made on the stovetop, rated medium and about 45 minutes start to finish.

How long does Rghaif take?

As written, 45 minutes: 30 of prep and 15 of cooking. The longest single stretch is step 3 (20 minutes): "Divide dough into 4 equal balls, coat lightly with 1/4 cup vegetable oil, cover, and rest for 20 minutes."

Can I make Rghaif dairy-free?

Yes. The dairy in Rghaif is 1/4 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Rghaif gluten-free?

Yes. The gluten in Rghaif is 1.5 cups fine semolina, 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Rghaif keep?

Refrigerate what is left of Rghaif within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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