Eaten as a daily bread across rural Iraq, raqaq is made by rolling unleavened dough paper-thin and cooking it quickly on a hot griddle. This layer-free flatbread is ideal for wrapping or serving alongside a meal.
Knead the flour, salt, olive oil and warm water together for 8 minutes until you have a smooth, soft dough.
Cover the dough with cling film and rest it at room temperature for 1.5 hours; this makes it much easier to roll thin.
Divide the dough into 8 pieces and roll each one out, flouring generously, until it is almost translucent.
Heat a griddle or wide pan until very hot, lay the rolled dough on it and cook each side for about 1 minute, until bubbles form and it turns lightly speckled brown.
Do not skip flouring the surface while rolling, or the dough will stick to the griddle and tear. Stack the cooked breads with a clean cloth between them so they stay soft from the trapped steam. Allergens: this recipe contains wheat (gluten).
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