AlgeriaRougag (paper-thin flatbread sheets)
Arabic name الرقاق
Watch how it’s made
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Ingredients (4)
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Method
Knead the flour with the water and salt into a very soft dough.
Divide into small balls and roll them out very thin, until translucent.
Cook quickly on a very hot griddle for a few seconds on each side.
Use fresh in dishes such as trida and chakhchoukha.
