Regag Bread

Regag is the thinnest bread in the world, and it is a Gulf specialty. The dough, just flour, water, and salt, is rolled paper-thin and cooked on a hot griddle for about thirty seconds, until it blisters and turns crackly gold. In the Emirates and Saudi Arabia, street vendors make it to order, often folding in an egg or a sprinkle of cheese while the bread is still on the griddle. You can also cook it plain and use it like a tortilla for grilled meat or cheese.

Crackly gold in under a minute

Plain regag shatters into crisp, delicate shards with a faint chewiness, perfect for scooping up dips or wrapping around grilled meat. With a soft scrambled egg pressed into it, it becomes one of the region’s favorite breakfasts, best eaten the moment it leaves the pan. It is quick, cheap, and endlessly useful — once you start making it, you will find a reason every day. Once you get the rhythm, each sheet takes less than a minute, start to finish.

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