Middle_Eastern
Middle Eastern - Breads and Pastries
Thareed Flatbread / Pastry
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 2 cups plain flour
- • 1 1/2 cups water
- • 1/2 tsp salt
- • 1 egg, beaten
- • 4 tbsp melted ghee
Preparation Steps
1
Phase 1
Whisk the flour, water, salt, and egg into a thin, lump-free crepe batter; rest 20 minutes.
2
Phase 2
Set a large flat tawa or griddle over medium heat and wipe it lightly with ghee.
3
Phase 3
Pour a small ladle of batter and spread it with the back of the ladle or your palm into a paper-thin layer.
4
Phase 4
Cook 1-2 minutes until the edges lift and the sheet is dry with pale golden spots; do not brown.
5
Phase 5
Brush each regag lightly with ghee and stack under a towel to keep them pliable.
6
Phase 6
Tear the regag into pieces and layer them in the bottom of bowls to soak up lamb stew for thareed.