About This Dish
Similar to msemen but typically thinner and crispier, rghaif are layered flatbreads that can be served plain or stuffed with various fillings. The dough is stretched, oiled, and folded into a rectangular or square shape, then cooked on a griddle until shatteringly crispy outside while still flaky inside. Rghaif are the street food version of msemen — sold from carts and stalls across Morocco, especially in the late afternoon when people are looking for a quick, satisfying snack. Savory versions are stuffed with spiced onions and herbs, or with kefta (ground meat).
Ingredients
- 300 g All-purpose flour
- 200 g Fine semolina
- 280 ml Warm water
- 1 tsp Salt
- 4 tbsp Vegetable oil
- 60 g Butter, softened
Instructions
- 1
Mix flour, semolina, and salt. Add water and knead 10 minutes until smooth and elastic.
- 2
Divide into 6 balls. Oil and rest 20 minutes.
- 3
Stretch each ball very thin on an oiled surface.
- 4
Spread softened butter over the surface. Fold into a rectangle.
- 5
Cook on a hot, lightly oiled griddle for 2-3 minutes per side.
- 6
Serve hot — crispy outside, flaky inside.
Tips & Tricks
- For stuffed rghaif, place filling on the stretched dough before folding.
- Cook on slightly higher heat than msemen for extra crispiness.
- Popular fillings: spiced onion-herb mixture, kefta, or cheese and honey.