How to Make Raqaqat Dough?

Ingredients

• 1 3/4 cups flour
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• Water, as needed.
• Cover the dough with a cloth for a quarter of an hour, then roll each piece with a rolling pin, using a little starch and shaping it into a circle.
• Place the first piece, brush its surface with a little oil and coat it with a thin layer of starch. Coat the remaining pieces the same way and place them on top. Cover and let rest for 15 minutes.
• Roll the pieces into a single thin sheet of dough, preferably rectangular so it will be easier to cut later. Place the dough on a lightly heated rectangular nonstick pan, set it over low heat, and tilt or move the pan so the heat is distributed evenly for half a minute or less, until the dough just begins to set on the bottom a little (do not let it dry out). Then gently flip the dough onto the other side and leave it for another half a minute or less.
• Turn the dough out onto a clean cloth, cover it and leave it until it cools, trim off any excess edges, and cut it into appropriately sized rectangular pieces...
• Gently separate the raqaq pieces and fill them to taste.
• You can freeze the raqaqat after rolling them up in a clean cloth. Place them in a plastic bag without folding or pressing them.
• This delightful recipe for making raqaqat dough comes from Salam Shaeitu, a cook and friend of the 'What's Cooking Today' website.
• For more of the signature recipes Salam prepares, click her name to visit her personal page on the Sho Tabkheen Al-Youm website.
• Enjoy your meal · Recipes · Recipe · What's cooking today?

Method

1. Rub the dry ingredients with the oil, then knead with lukewarm water until you have a soft, non-sticky dough. Coat it with a spoonful of oil and divide it into equal pieces, about 6 pieces.
2. Cover the dough with a cloth for 15 minutes, then roll each piece out with a rolling pin using a little cornstarch, into a round shape.
   Timers: 15 min
3. Place the first piece, brush the surface with a little oil, and coat it with a thin layer of cornstarch. Place the remaining pieces on top after coating them the same way, then cover them for 15 minutes so they can rest.
   Timers: 15 min
4. Roll the pieces together into one thin dough, preferably in a rectangular shape so it will be easier to cut later. Place the dough in a slightly heated, rectangular, non-stick pan and put it over low heat. Move the pan so the heat spreads well for half a minute or less, until the dough sets slightly on the bottom (it should not dry out), then turn the dough over gently and leave it for another half minute or less.
5. Turn the dough out onto a cloth and cover it until it cools. Trim off any excess edges and cut it into suitable rectangular pieces.
6. Carefully separate the raqaqat pieces and fill them as desired.
7. You can freeze the raqaqat after wrapping it in a cloth. Then place it in a plastic bag without folding or pressing it.