📝 About This Recipe
Transport your kitchen to the Sultanate of Oman with Khubz Ragag, a paper-thin, crackling flatbread that is a cornerstone of Gulf hospitality. Traditionally made with wheat, this specialized gluten-free adaptation captures the iconic 'parchment' texture and nutty toasted flavor using a unique blend of rice and tapioca. It is light, incredibly crisp, and serves as the perfect vessel for honey, cheese, or savory stews.
🥗 Ingredients
The Gluten-Free Flour Blend
- 2 cups Fine White Rice Flour (super-fine texture is essential for smoothness)
- 1/2 cup Tapioca Starch (provides the necessary elasticity without gluten)
- 1 teaspoon Xanthan Gum (acts as the binding agent)
Liquid and Seasoning
- 2 1/4 cups Warm Water (adjust slightly to achieve a sticky, pourable dough)
- 1 teaspoon Sea Salt (fine grain)
- 1 teaspoon Honey (helps with browning in the absence of wheat sugars)
Traditional Toppings and Finishes
- 4 tablespoons Ghee (Clarified Butter) (melted for brushing)
- 3 tablespoons Date Syrup (for a sweet Omani finish)
- 1 Egg (optional, to be cracked directly onto the bread while cooking)
- 1/2 cup Kraft-style Spreadable Cheese (the modern Omani street food favorite)
- 1 tablespoon Nigella Seeds (for aromatic garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the fine white rice flour, tapioca starch, xanthan gum, and sea salt until thoroughly combined.
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2
In a separate jug, mix the warm water and honey until the honey dissolves completely.
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3
Gradually pour the water mixture into the dry ingredients. Using your hand or a sturdy whisk, beat the mixture vigorously for 3-5 minutes. The dough should be very sticky and elastic, thinner than bread dough but thicker than pancake batter.
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4
Cover the bowl with a damp cloth and let the batter rest for at least 30 minutes. This allows the rice flour to hydrate, which prevents a gritty texture.
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5
Heat a large, flat non-stick griddle or a traditional 'Tawa' over medium-high heat. To test if it is ready, flick a drop of water on it; it should sizzle and evaporate instantly.
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6
Lightly grease the surface with a tiny amount of oil on a paper towel. You want a nearly dry but slick surface.
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7
Scoop a handful of the sticky dough (about 1/3 cup). Using a quick, circular sweeping motion with the palm of your hand or a flat scraper, spread the dough as thinly as possible across the pan until it is translucent.
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8
Immediately scrape off any excess thick lumps of dough back into your bowl, leaving only the paper-thin layer on the pan.
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9
Let the bread cook for 45-60 seconds. You will see the edges begin to curl up and the bread turning a light golden brown.
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10
If using an egg, crack it onto the center now, spread it thin with a spatula, and sprinkle with nigella seeds.
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11
Brush a light coating of melted ghee over the surface of the bread while it is still on the heat to add flavor and shine.
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12
Use a thin metal spatula to lift the bread off the griddle. It should be stiff and crisp like a wafer.
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13
Fold the bread into quarters (triangles) or roll it into a cylinder while still hot, as it will become brittle and break once cooled.
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14
Repeat the process with the remaining dough, stacking the finished breads in a warm basket lined with a clean towel.
💡 Chef's Tips
The secret to perfect Ragag is the 'rest'—never skip the 30-minute hydration period or the bread will be grainy. If the dough is too stiff to spread, add water one tablespoon at a time; it should feel like wet, stretchy glue. Use a high-quality non-stick surface to ensure the paper-thin bread releases without tearing. If the bread isn't crisping up, increase the heat slightly; Ragag relies on rapid moisture evaporation to achieve its signature snap. To keep them gluten-free, ensure your spices and ghee are certified, as cross-contamination can occur in shared facilities.
🍽️ Serving Suggestions
Drizzle with warm honey and a sprinkle of cardamom for a traditional breakfast. Spread with creamy cheese and a dash of hot sauce (Sahar or Tabasco) for a modern Omani street-style snack. Serve alongside 'Paplou' (Omani fish soup) to soak up the aromatic broth. Pair with a hot cup of Omani Kahwa (coffee with cardamom and saffron) and fresh dates. Crush the dried leftovers into a bowl of warm milk and honey for a comforting dessert known as 'Threed'.