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Ragag: recipe illustration
Pasta & rice

Ragag

Ragag is a very thin Sudanese flatbread made from a simple dough of flour, water, salt and oil, spread out and cooked in a pan. Soft and light, it goes with sauces and stews.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

322 kcal per serving

Protein
10.2 g
Carbohydrates
51 g
of which sugars
1.1 g
Fat
7.5 g
Fiber
2.6 g

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

Instructions

  1. Mix the flour, salt and baking powder in a bowl.
  2. Add the oil, then gradually pour in the lukewarm water while kneading until you get a soft, smooth dough.
  3. Let the dough rest for 15 minutes covered with a tea towel.
  4. Divide the dough into 4 balls and roll each one out as thinly as possible.
  5. Heat a pan over medium heat and cook each flatbread for 2 minutes per side, until golden in spots.
  6. Stack the warm ragags under a tea towel and serve them with a sauce.

Variations and tips

Softer version. Add a spoonful of yogurt to the dough for a more tender texture.

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Original Ecomely recipe.