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Khubz Ruqaq (thin rolled bread): recipe illustration
Sauces & basics

Khubz Ruqaq (thin rolled bread)

Very thin Syrian bread, cooked in a split second on a scorching griddle or a saj. It is supple, slightly elastic and keeps well rolled up, ideal for accompanying mezze and wrapping grilled meats.

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Ingredients

Ingredients

Pâte

Spices & seasoning

On the side

Nutrition facts

500 kcal per serving

Protein
17.3 g
Carbohydrates
85.7 g
of which sugars
3 g
Fat
8 g
Fiber
4.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, salt, sugar and yeast, then pour in the lukewarm water and oil while kneading until you get a smooth, supple dough.
  2. Cover and let rise for 1 hour in a warm place, until the dough has doubled in volume.
  3. Divide the dough into 8 balls and cover them so they don't dry out.
  4. Roll each ball out on a floured surface, very thinly, until you have an almost transparent sheet.
  5. Heat a heavy-bottomed pan or griddle over medium-high heat, without any fat.
  6. Cook each bread for about 30 to 60 seconds, until it puffs slightly and golden spots appear, then flip it briefly.
  7. Stack the cooked breads under a tea towel so they stay soft, and roll them up before serving.

Variations and tips

Olive oil bread. Brush with olive oil and sprinkle with salt before rolling for a more fragrant flavor.

With what you can find here. A cast-iron pan works perfectly in place of a saj griddle.

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Original Ecomely recipe.