rgayef ingr rgayeff

For 4 rgayef

  • 125 g wheat flour
  • 50 g fine semolina (optional)
  • 90 ml warm water
  • 50 ml sunflower oil
  • a knob of butter
  • salt

1 harina 2 semola 3 sal 4 agua 5 mas agua 6 resto de agua

Mix the flour with half of the semolina and a pinch of salt. Add water slowly.

7 amasar 8 hacer una bola 

Knead it until it turns into a smooth dough (about 10 minutes). Make a ball with the dough and let it rest for 5 minutes.

 9 derretir mantequilla 10 derretida 11 añadir aceite 

Meanwhile, melt the butter on low heat. Remove it from the heat and mix it with the oil. Let it cool.

12 hacer 4 bolas 

Grease your hands with the melted butter. Divide the ball en 4 pieces and make small balls. Let them rest for another 5 minutes.

13 aplanar 14 estirar 15 estirar mas 

Grease the work surface with the melted butter and stretch each small ball until form almost transparent bases.

16 añadir semola 17 doblar 18 doblar otra vez 

Sprinkle a little semolina. Fold the bottom third and the top third of each base toward the center.

 19 aplanar 20 añadir semola 

Flatten them with the finger until the bases are thinner and wider. Spread the bases with the melted butter and sprinkle a little semolina.

 21 doblar 22 doblar otra vez 22 doblar otra vez 

Repeat this steps folding a third of each side of the base toward the center.

23 aplanar 

Flatten the base again until the rgayefs are square and fine.

24 aceitar una sarten 25 poner rgayef 26 voltear y tostar rgayef 

Spread a frying pan with the melted butter and place it on medium-high heat.

When the frying pan is hot, add the rgayefs and let them cook for 2 minutes on each side.

rgayef de queso y mielll rgayef de chocolate

Spread cheese and honey or chocolate cream on the rgayefs. Fold them.


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