Rghaif - Msemen, Square Moroccan Pan Bread
Although rghaif is traditionally made with butter, it is still ok to use only oil for a dairy-free version. So if you are vegan for example or allergic to dairy, it does still work in texture it just might differ slightly in taste. I like to mix them both, so instead of all vegetable oil, you can use a mix of oil and melted butter together. Rghaif can be reheated directly from the freezer in a frying pan placed over medium-low heat, or directly on the rack in a preheated 350° F (180° C) oven. You can make the rghaif as small or as large as you like. I prefer to keep them small for the kids and so that I can fit more than one in a pan at a time. Actually, it's useful to use 2 pans on different burners to get through the cooking process more quickly.
Equipment
- 1 large bowl
- 1 Rghaif pan or double griddle
- Large working space
Ingredients
- 4 cups Self Raising Flour
- 2 tsp Salt
- 1½ cups Warm Water The dough must be very soft but not sticky
For The Folding
- 1 cup Sunflower or Vegetable Oil
- ½ cup Melted Butter to be added to the oil
- ½ cup Coarse Semolina (for sprinkling in between the folds if using) optional
Instructions
Making The Dough
- Wash your hands, make good intentions and say Bismillah. Even if you are not Muslim, you will find the recipe extra tasty and blessed by saying a prayer of your choice while making it. This can be anything spiritual that makes you feel peaceful, happy and blessed.
- Place the flour into a large mixing bowl.
- Add the salt to dissolve in the warm water and start to add the water a little at a time with one hand while mixing it in with the other.
- As the dough starts to form, use some dough to scrape any remaining dough that is stuck around the edges and at the bottom of the mixing bowl (sometimes you need to add a few drops of water to collect all the loose dry crumbs). Adjust water or flour as necessary to create a soft dough.
- Knead the dough by hand until soft & smooth in your hands but not sticky. Then shape it into a big smooth ball.
- Place the dough back into the mixing bowl and smother the entire ball and the bottom of the bowl with some oil. Then cover with a plastic bag or clingfilm and then a tea towel. Let it rest like that for 15 minutes.
- After the dough has rested it will be easier for you to divide the dough into 50g balls. Moisture your hands in a little oil and pull out one side of the dough. Then gently tuck the dough into itself to form a smooth ball shape at the edge of your hands.
- Place the dough balls on an oiled tray as you make them, and cover them with plastic and a tea towel. Then leave to rest for 30 minutes.
Prepare Your Workspace
- Prepare a large, clean, smooth and flat surface area to spread and fold the dough. Kitchen counter worktops can be cleared, cleaned and used. Or you can use a kitchen table if it has a smooth marble or granite surface (but not wood). Prepare a bowl of oil and melted butter and keep it at hand. If you are using semolina between the folds, prepare a bowl of this and keep it aside too.
- Also, make sure to have your griddle or large frying pan on the cooker top, ready to heat up, a large oiled tray to place your rghaif when folded and a plate to transfer the rghaif when they are cooked.
Making The Rghaif
- Generously oil your work surface and the inside of your hands. Take a ball of dough and place it in the centre of your work surface. Press down firmly on the ball with the bottom part of your fingers to form a patty.
- Using a light touch and some oil/butter mix smother the patty and sweep out the dough from the centre outward with the palms and fingers of your hands. Your hands should easily slide out the dough with the oil. Gently spread the dough out into a paper-thin circle. Oil your hands as often as needed for them to slide easily over the dough.
- When putting pressure on the dough becomes too difficult without ripping, use your hands to lift the edges of the dough and slightly pull outwards. Repeat this process all the way around the circle.
- NOTE: Do not worry if you rip the dough anywhere, holes and rips are completely normal and can be overlapped in the layers to not show. Just try to keep it minimal Insha Allah.
- When you have spread the dough out as thin as possible, sprinkle the dough circle with the oil & butter mixture followed by the semolina (if using).
- Lift the top side of the circle and fold it inwards into the centre. (this is the 1st fold)
- Spread the top side of the fold with more oil and sprinkle with semolina (if using) then fold the bottom up to cover the last fold. (this is the 2nd fold)
- Then spread a little more oil (and semolina if using) before folding the dough into thirds to form a square. This will create a 3rd and then 4th fold.
- Transfer the folded square to an oiled tray and repeat this process with the remaining balls of dough. Keep track of the order in which you folded the squares because you will be cooking them in the same order that you prepared them.
Cooking The Rghaif
- Heat your frying pan over medium heat. Then starting with the first rghaifa you made, take a square of dough and place it on your oiled work surface. Oil your hands and pat the dough firmly to flatten it more.
- Then place it onto the hot pan to cook, flip over at least twice on each side and fry for about 2-3 minutes on each side. Sprinkle a little oil when needed until cooked through. The rghaif should be crispy and golden in colour. When cooked transfer onto a plate.
- NOTE: To ensure even browning, take a clean kitchen tissue, crunch it up and press down on the rghaif for a few seconds on each side that may puff. Or you can use a spatula to press it down.
- Repeat this process with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan can accommodate them.
- When each rghaifa has cooled for a bit, crush it slightly on a flat surface from each corner to separate the layers inside.
- Serve the rghaif immediately while crunchy and hot. Alternatively, you can allow them to completely cool before placing them in the freezer.
Notes
The calorie information provided is only an estimate obtained from online calculators. Any additional or optional ingredients will not be included.