by Heather Schmitt-Gonzalez / Monday, February 17, 2014
Rghaïf (Moroccan Flat Bread) - Bread Baking Babes
Lien is our kitchen-of-the-month, and she has chosen a Moroccan Flat Bread (Rghaïf) as our challenge. Rghaïf is a common street food in Morocco, and often eaten at breakfast or tea time. We were warned that they were a bit tricky to make. So of course, in usual fashion, I set about making them at the last minute.
At the risk of sounding like a pompous arse, I'm gonna go ahead and put this out there - I actually found these super simple to make. Making them is basically like making flour tortillas, except that you have to stretch and roll them thinner; paper-thin, actually. And in case you were wondering, yes, they taste like a tortilla, too. A thick, layered tortilla, but still a tortilla.
Another thing that I found helpful was to drizzle a tiny amount, just a thin sheen, of olive oil onto my work surface before putting the dough down. It was as if my dough was gliding into place as I worked it thinner and thinner. From start (making the dough) to finish (eating the bread), it took about 2 hours or so.
- 250 grams all-purpose flour
- 2.75 grams active dry yeast
- 1/4 teaspoon salt
- 125-155 ml lukewarm water
- 25 ml olive oil, more as needed
- Mozzarella or another cheese (preferably a fresh white cheese that is a bit salty, or a melty white cheese)
- sweet chili jam
- thinly sliced meats
- Bake My Day - Karen
- blog from OUR kitchen - Elizabeth
- Bread Experience - Cathy
- Feeding my Enthusiasms - Pat/Elle
- girlichef - Heather
- Life's a Feast - Jamie
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Diverse Kitchen - Aparna
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
The Bread Baking Buddies are: YOU!
So which Babe is the hosting kitchen this month? That would be Lien at Notitie Van Lien, if you'd like to join in, simply make Rghaïf (yes, you may adapt) - and then send Lien your link (info in her announcement post). Submissions are due by February 28th. Once you've posted, you'll receive a Buddy badge for baking along. I hope you'll join us this month!
I am sharing this post with Susan's Yeastspotting!
Come join the Fabulous Flatbread Challenge at Rachel Cooks sponsored by United Dairy Industry of Michigan — Win prizes!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.