Salads and appetizers
How to Make Ragag Dough
A wonderful and very easy recipe for making ragag dough of all kinds. You can increase or decrease the ingredients to suit your needs, and choose the filling as desired.
Total time40 min
Prep20 min
Cook20 min
Yield4 servings
DifficultyEasy
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Recipe tags
Salads and appetizersInternationalVegetarianNut freeEgg free
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 1 small cup warm water
- or as needed for the dough
- Stretch the dough and separate the sheets and fill them as desired, for example as shown in the accompanying photos: akawi cheese, mozzarella and parsley
Method
- Mix the ingredients and knead until you get a firm dough that is not soft.
- Divide the dough into 5 pieces and let it rest for half an hour. Roll each dough round with starch into a medium-thin sheet, then let the dough rounds rest again. Then stack each bread round on top of the other, sprinkling with starch and brushing lightly with vegetable oil.
- Roll the dough out wide. Place a large nonstick tray over very low heat and place the dough round on it until it dries slightly. Before it starts to color, flip it to the other side so it dries as well...
- Spread the dough and separate the layers, then fill it as desired, for example as in the accompanying photos: Akkawi cheese, mozzarella, and parsley.
