Omani Egg and Cheese Flatbreads (Ragag Ma Beed Wa Jibne)
A crisp, crackly flatbread loaded with creamy cheese and soft egg. The dough for this bread is incredibly sticky. Omani cooks often use paint chipper to spread and work with the dough on the griddle; you can also use a dough scraper.
Recipe adapted from The Food of Oman by Felicia Campbell.
Featured in: The Food of Oman is Too Good to Ignore
- 4 cups all-purpose flour
- 1 tsp. kosher salt, plus more
- 5 large eggs
- 6 Tbsp. puck cream cheese spread or softened cream cheese
- In a large bowl, stir the flour with 1 teaspoon salt and 2 cups water until smooth. Cover the bowl with a damp towel and let stand for 30 minutes. Meanwhile, whisk the eggs together in a small bowl and season with salt.
- Heat a large cast-iron griddle over medium-high. Place 1⁄2 cup of the dough in the center of the griddle, and working quickly, use a dough scraper to spread the dough out into a thin 12-inch circle. Spread about 1 tablespoon of the cheese and 1⁄4 cup of the beaten eggs over the dough, leaving about a 1-inch border, and cook until the bread is set, 1 to 2 minutes. Fold the circle in half and transfer to a cutting board. Cut the bread into pieces and serve immediately. Repeat cooking with the remaining dough, cheese, and egg to make 4 more breads.