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

Method:

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.

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.

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.

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.

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.

Carefully separate the raqaqat pieces and fill them as desired.

You can freeze the raqaqat after wrapping it in a cloth. Then place it in a plastic bag without folding or pressing it.

This wonderful recipe for making raqaqat dough is from the cook and friend of the Shou Tabbakheen El Youm website: Salam Chaito

For more special recipes made by Salam, click on her name to visit her profile page on Shou Tabbakheen El Youm.

#Bon_appétit #recipes #recipe #Shou_Tabbakheen_El_Youm

How to Make Raqaqat Dough?

Prep checklist