Khubz RaqaqThin Griddled Flatbread
An ultra-thin Bahraini flatbread cooked on a very hot surface until lightly crisp around the edges, ideal for serving with stews or eating fresh while still warm.
Prep
15m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 300gAll-Purpose Flour
- 400mlWater
- 6gSalt
- 10mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour and salt together, then gradually whisk in the water to make a thin, smooth batter.
- 02
Let the batter rest for 10 minutes so it relaxes.
- 03
Heat a flat griddle or large pan to 200°C (400°F) and lightly grease it with the vegetable oil.
- 04
Pour on a thin layer of batter and spread it quickly into a wide circle.
- 05
Cook until the surface looks dry and the edges lift easily, then remove the flatbread and repeat with the remaining batter.
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