How to Make Ragag Dough

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 1 small cup warm water
• or as needed for the dough
• Divide the dough into 5 pieces and let them rest for half an hour. Roll each dough disc with cornstarch to medium thinness and let the discs rest again, then stack each sheet on top of the other with a dusting of cornstarch and a lightbrush
• Roll the dough out widely. Place a large non-stick pan on very low heat and put the dough sheet until it dries slightly; before it takes color, flip it to the other side until it dries as well...
• 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
• Ragag dough recipe and method from a friend and cook of the Sho Tabkhin Today website:
• Hana Mousa Naameh
• Click on Hana's name to visit her profile page on our site
• #recipes #recipe #cheese_ragag #ragag #raqaq #sho_tabkhin_today

Method

1. Mix the ingredients and knead until you get a firm dough that is not soft.
2. 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.
3. 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...
4. Spread the dough and separate the layers, then fill it as desired, for example as in the accompanying photos: Akkawi cheese, mozzarella, and parsley.