How to make Rghaif | Moroccan Pastry Dough

>>  Saturday, September 26, 2015

When I started looking into the Moroccan flatbreads, I decided on making a Msemen. That led me to Rghaif, the pastry dough of Morocco. This dough is used as the base for many other flat-breads 

Apart from being made plain, you can stuff these with variety of fillings, before it is folded and cooked. These are also shaped differently. The plain rghaif is popularly serve as such or with the syrup made from butter and honey. 

I have read some Rghaif dough is left unleavened, while some add a tiny amount of yeast to help with elasticity and final cooked texture. Preferences for white, semolina, wheat and other flours vary from household to household and also according to the intended folding technique.

All the above information is referred from this site.
Types of Rghaif

Depending on the technique used to fold the dough before cooking, rghaif is called by other names:

Msemen - Flattened square-shaped
Meloui ("rolled") - Round, flattened coil-shaped
Oudnine el Kadi ("the judge's ears") - flattened or rosette-shaped
Rziza (R'zatte) el Kadi ("the judge's turban") - flattened, coil-shaped from spaghetti-thin strands of dough
Mekhtamrine - flattened, unfolded rounds made from leavened dough
Metlouh (Matlou') - thicker rounds made from leavened dough; may be left to rise before cooking to yield pita-like bread (batbout)

How to make Rghaif

Ingredients Needed:

All purpose flour - 5 cups
Semolina - 3/4 cup
Instant Yeast - 1/2 tsp
Salt to taste
Sugar -1/2 tsp
Warm water - 2 cups approx.

How to make Rghaif Dough

Take the flours in a wide bowl, add the yeast, salt, sugar and slowly add the warm water to knead to a soft dough. Let it rest for 30 mins.

Once ready to cook, you can divide into equal balls and proceed with the type of Rghaif you want to make.

I made plain Msemen, the Square Shaped Moroccan Pancakes served with Honey Butter syrup for the kids


vaishali sabnani September 26, 2015 at 2:30 PM  

That's a lot of research work Valli...the dough sounds simple and the varieties are tremendous...I know where to reach when I need to make Moroccon breads.

Priya Suresh September 26, 2015 at 6:02 PM  

Wonderful to make pastry dough at home na, we get varieties of msemen here especially in Arabic stores, obviously never tried my hands in making this pastry dough.

Btw loved that onion stuffed msemen very much..too tempting they are.

Sapana Behl September 27, 2015 at 2:28 AM  

Moroccan pastry dough recipe is a keeper.You showed all the ways to use it.Good one

Usha Rao September 27, 2015 at 4:10 AM  

Wow, this the base for so many breads.

Harini-Jaya R September 27, 2015 at 4:19 AM  

A very interesting bread. I am sure that my kids would love to have this as well.

Nivedhanams Sowmya September 27, 2015 at 11:36 AM  

hats off to your research valli.. so many varieties here!!

Nivedhanams Sowmya September 27, 2015 at 11:55 AM  

this pastry dough is a keeper!!! love this one!!

Sandhiya September 29, 2015 at 6:21 PM  

That's really a lot of research work..Hats off..btw the dough is a keeper for any moroccan recipe.

Srividhya September 29, 2015 at 7:45 PM  

Loved the names and their meaning. Great research.

Archana Potdar October 1, 2015 at 6:54 PM  

Wow you read on lead me to delicious recipes. I will just follow the leader...

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