Reggag bread, from Saudi Arabia’s Bedouin cuisine, is made by hand-stretching unleavened dough paper-thin and cooking it on a hot griddle in seconds. Achieving this thinness takes years of practice; once mastered, the bread can be stored in layers in the freezer.
Knead the flour, salt, water, and a pinch of oil into a very soft dough.
Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
Divide the dough into small balls.
Stretch each ball by hand until paper-thin and cook it on a hot griddle for 20 seconds per side.
Do not worry if the dough tears while stretching it; you can easily join it back together with your fingertips. Allergen: contains gluten (flour).
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