R’ghayef: Moroccan Stuffed Flatbread Recipe
Introduction
R’ghayef, also known as Moroccan stuffed flatbread, is a delicious and satisfying dish that combines a soft, flavorful dough with a spiced buttery onion filling. Perfect for breakfast, lunch, or a snack, these flatbreads are cooked on a griddle until golden and slightly crispy.
Ingredients
- 3 cups all-purpose flour
- 1 cup fine semolina
- 1 tsp salt
- 1/2 tsp sugar
- 2 tbsp oil
- 1 tsp instant yeast
- 3 tbsp oil (for brushing)
- Oil for shaping (as needed)
For the stuffing:
- 1/2 cup onion, finely chopped
- 5 tbsp butter
- 1 tsp paprika powder
- 1/2 tsp cumin powder
- Salt, to taste
Instructions
- Step 1: In a large bowl, combine the flour, semolina, sugar, salt, and instant yeast. Gradually add lukewarm water and knead until the dough forms a soft, smooth, and elastic ball.
- Step 2: Transfer the dough to a floured surface and knead further if needed. Lightly grease a bowl, place the dough inside, cover it, and let it rest in a warm place for 1 hour until it doubles in size.
- Step 3: After resting, punch down the dough and knead briefly. Divide the dough into 8 to 10 equal balls. Brush each ball with oil, cover, and let them sit for another 30 minutes.
- Step 4: Meanwhile, prepare the stuffing by mixing the butter, paprika, cumin, and salt in a bowl. Add the finely chopped onions and stir until well combined.
- Step 5: Take one dough ball and grease your working surface with oil. Flatten the dough with oiled hands as thinly as possible. Spoon some stuffing onto the center and spread it evenly over the dough.
- Step 6: Fold the edges of the dough over the filling, then fold them again to seal completely. Flatten the stuffed dough again gently.
- Step 7: Heat a griddle or non-stick pan over medium heat. Place the flattened stuffed flatbread on the hot griddle, drizzle with a little oil, and cook until golden brown on both sides.
- Step 8: Remove from the griddle and serve hot. Repeat with remaining dough balls and stuffing.
Tips & Variations
- Use warm water to activate the yeast properly and ensure a soft dough.
- For a richer flavor, substitute butter in the stuffing with a mixture of butter and olive oil.
- Add finely chopped fresh herbs like parsley or cilantro to the stuffing for an aromatic twist.
- Serve with a side of harissa or plain yogurt for added flavor.
Storage
Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently on a griddle or in an oven until heated through to maintain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it. Allow it to come to room temperature before proceeding with shaping and stuffing.
Can I use regular flour instead of semolina?
While semolina adds a slight texture and flavor, you can use all-purpose flour alone if needed, though the final texture may be a bit softer.
PrintR’ghayef: Moroccan Stuffed Flatbread Recipe
R’ghayef, a traditional Moroccan stuffed flatbread, combines a tender, slightly crispy dough filled with a savory mixture of spiced onions and butter. This recipe features a blend of all-purpose flour and fine semolina for a perfectly textured flatbread that is pan-cooked on a griddle until golden brown. Ideal as a comforting snack or appetizer, R’ghayef offers rich North African flavors with easy-to-follow steps.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8–10 stuffed flatbreads 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Dough
- 3 cups All-purpose flour
- 1 cup Fine semolina
- 1 tsp Salt
- 1/2 tsp Sugar
- 2 tbsp Oil
- 1 tsp Instant yeast
- Water, lukewarm, as needed for kneading
- 3 tbsp Oil (for brushing dough balls)
- Oil for shaping and flattening, as needed
Stuffing
- 1/2 cup Onion, finely chopped
- 5 tbsp Butter
- 1 tsp Paprika powder
- 1/2 tsp Cumin powder
- Salt, to taste
Instructions
- Mix and Knead Dough: In a large bowl, combine all-purpose flour, fine semolina, sugar, salt, and instant yeast. Gradually add lukewarm water while mixing to form a soft dough.
- Knead on Floured Surface: Transfer the dough to a floured surface and knead thoroughly until it becomes soft, smooth, and elastic.
- First Proof: Lightly grease a bowl with oil, place the dough inside, cover it with a cloth or plastic wrap, and keep it in a warm place to rise for 1 hour until doubled in size.
- Punch and Divide: After the first proof, punch down the dough to release air. Knead briefly, then divide into 8-10 equal balls. Brush each ball with oil and cover to rest for an additional 30 minutes.
- Prepare Stuffing: In a bowl, combine butter, paprika powder, cumin powder, salt, and finely chopped onions. Mix well to create a flavorful filling.
- Flatten Dough and Add Stuffing: On a work surface greased with oil, flatten one dough ball with oiled hands as thinly as possible. Spoon a portion of the stuffing onto the center and spread it evenly by hand.
- Seal the Flatbread: Fold the edges of the dough over the stuffing, then fold the edges again to completely seal the filling inside. Flatten gently once more with your hands.
- Cook on Griddle: Heat a griddle or non-stick pan until hot. Place the stuffed flatbread on the griddle, drizzle a little oil over it, and cook until golden brown on one side. Flip and cook the other side similarly.
- Serve: Once both sides are golden and cooked through, remove from the griddle and serve hot.
Notes
- Use lukewarm water to activate the yeast and ensure proper dough rising.
- Greasing hands and work surface with oil helps prevent sticking when shaping the dough.
- The stuffing can be customized by adding other spices or herbs as preferred.
- Cook the flatbreads over medium heat to avoid burning before the inside is fully cooked.
- Serve R’ghayef fresh and hot for the best texture and flavor.
Keywords: Moroccan flatbread, R’ghayef, stuffed flatbread, onion stuffing, North African recipe, savory flatbread
