R’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
Scale
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
