Quick Egg Regag

Thin Emirati regag bread cooked until crisp, topped with egg and a little cheese for a fast savoury breakfast or snack.

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Regag is a paper-thin Gulf flatbread cooked on a very hot surface. This home version uses a non-stick pan and adds egg for a satisfying quick meal.

Ingredients

• 180 g plain flour
• 330 ml water
• 0.5 tsp fine salt
• 4 eggs
• 80 g cream cheese or grated cheese (optional)
• 2 tsp zaatar (optional)
• 2 tsp ghee or neutral oil (for greasing the pan)
• 0.25 tsp black pepper

Step-by-step method

1. Whisk the flour, salt and water together until very smooth and thinner than ordinary pancake batter. Rest for 10 minutes so the flour fully hydrates.
2. Heat a large non-stick frying pan or crepe pan over medium-high heat. Wipe it with the thinnest possible film of ghee or oil.
3. Pour a small ladle of batter into the centre and immediately spread it very thinly with the back of the ladle in widening circles. The layer should be almost translucent in places.
4. Cook for 1–2 minutes until the top looks dry and the edges begin to lift. Crack one egg onto the surface and quickly spread it thinly over the bread.
5. Season with black pepper and sprinkle with cheese or zaatar if using. Continue cooking for 1–2 minutes until the egg is set and the underside is crisp.
6. Fold the regag in half or quarters while still in the pan, then transfer to a plate. The bread becomes crisper as it sits for a minute.
7. Repeat with the remaining batter and eggs, wiping the pan lightly with oil only when necessary. Serve immediately for the best contrast between crisp bread and soft egg.