Bread in Morocco is a key of any Moroccan diet. There is an ancient Moroccan proverb which says that “manage with bread and butter until God sends honey”. In cities, Moroccans can be spotted daily earlier in the morning carrying bags of assorted breads that they picked up at the market. In villages women bake their own bread from scratch with earthen ovens.Historically, bread has played an important role in the life of Moroccans. Until the 1980’s, almost all Moroccan families made their own bread. There are some flatbreads which are quite popular in Moroccan cuisine. Rghaif which is folded and fried flatbreads like msemen and meloui or crepe-like beghrir are frequently eaten as bread for breakfast, tea time or a snack.Am running this whole month of blogging marathon with A-Z International flatbreads, hence am posting this fabulous, dangerously delicious Moroccan stuffed flatbread aka R’ghayef for today’s alphabetic letter aka ‘R’. R’ghayef is very much like Msemen or Meloui but its has stuffing inside, you can stuff anything you desire, mine is stuffed with some spicy onion filling and we loved it.
Recipe Source: Here
3cups All purpose flour
1cup Fine semolina
1tsp Instant yeast
3tbsp Oil (for brushing)
Oil for shaping (as per need)
1/2cup Onion (finely chopped)
1tsp Paprika powder
1/2tsp Cumin powder
Take the flour, semolina,sugar, salt and instant yeast in a bowl, add gradually enough luke warm water and knead.
Drop the dough to a floured surface, knead well until the dough turns soft, smooth and elastic.
Grease a bowl, arrange the dough, wrap it and arrange in a warm place for an hour.
After an hour, punch the dough, knead again and divide the dough as 8-10 balls, brush the balls with oil and wrap them.
Let them sit again for half an hour.
Meanwhile prepare the stuffing, mix the paprika powder, cumin powder, butter in a bowl.
Add the onion, salt,mix everything well.
Now take a dough ball, grease the working surface with enough oil, flatten it well with oiled hands as much as possible, now take a spoon full of the prepared stuffing.
Drop it and spread evenly with your hands on the flatten dough.
Fold the edges over, and fold the edges again to seal well the stuffing. Flatten it well again.
Meanwhile heat a griddle, once its hot, drop the flattened rghaif/flatbread, drizzle some oil and cook on both sides.
Once its turns golden brown on both sides, remove and serve hot.