Rougag flatbread

Cooking Method
Courses , ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 10 min Total Time: 40 mins
Servings 4
Best Season Suitable throughout the year
  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 cup Warm water
  • 1 teaspoon Yeast
  • 1 teaspoon Sugar
  • 2 teaspoons Olive oil
  1. In a large bowl, mix together the flour and salt.

  2. In a separate bowl, dissolve the yeast and sugar in warm water.

  3. Add the yeast mixture to the flour mixture and mix well.

  4. Knead the dough on a floured surface until it becomes smooth and elastic.

  5. Place the dough in an oiled bowl, cover it with a cloth, and let it rise for about an hour.

  6. Preheat a griddle or large pan over medium-high heat.

  7. Divide the dough into equal-sized balls and roll them out into flat rounds.

  8. Cook each rougag for about 2 minutes on each side until golden brown.

  9. Brush each rougag with olive oil while still warm.

  • Use high-quality ingredients: To make the best rougag possible, it’s important to use high-quality ingredients. Choose a good quality flour, fresh yeast, and clean, filtered water.
  • Let the dough rise properly: Allowing the dough to rise for at least an hour is essential for getting the right texture and flavor in your rougag. Make sure to cover the dough while it’s rising to prevent it from drying out.
  • Roll out the dough evenly: When rolling out your rougag dough, it’s important to roll it out evenly to ensure that it cooks evenly on the griddle. Use a rolling pin to get a thin, even circle.
  • Cook the rougag on medium heat: To get a nicely browned rougag, it’s important to cook it on medium heat. Too high of heat can cause the bread to burn, while too low of heat can result in an undercooked, doughy texture.
  • Keep the cooked rougag warm: Once your rougag is cooked, keep it warm by wrapping it in a clean dish towel or placing it in a warm oven until you’re ready to serve it.