Low Sodium Ragheef Masri (Egyptian Flatbread)
Experience the authentic flavors of Egypt with this Low Sodium Ragheef Masri (Egyptian Flatbread)! Made with a blend of whole wheat and all-purpose flour, this light and fluffy flatbread is an excellent choice for those seeking a heart-healthier, sodium-conscious alternative without compromising on taste. Infused with the subtle richness of olive oil and naturally leavened with yeast, this recipe ensures perfectly soft and golden flatbreads, cooked to perfection on a skillet. Whether served alongside savory dips, hearty stews, or simply enjoyed warm as a standalone snack, these versatile flatbreads are a wholesome way to elevate any meal. With a straightforward preparation process and minimal ingredients, this low-sodium Egyptian flatbread is a perfect addition to your homemade bread repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 3 tablespoons Olive oil
- 1 teaspoon Sugar
- 8 grams Instant yeast
- 300 milliliters Warm water
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and sugar. Mix well to ensure the yeast and sugar are evenly distributed throughout the flour.
Step 2
Create a well in the center of the dry ingredients and pour in the olive oil and most of the warm water, reserving a little in case it's not needed to form the dough. Stir and combine the ingredients using your hand or a sturdy spoon.
Step 3
Continue mixing until the dough starts to come together. If the dough seems too dry, add a little more warm water until it reaches a slightly sticky consistency.
Step 4
Transfer the dough onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. You may need to dust your hands and the surface with a little extra flour if the dough is too sticky.
Step 5
Place the kneaded dough into a lightly oiled bowl, turning it once to coat the top with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm area for 60 minutes, or until it has doubled in size.
Step 6
After the dough has risen, punch it down to remove air bubbles. Divide the dough into 8 equal portions and shape each portion into a ball.
Step 7
On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick. As you finish rolling each one, lay them on a parchment paper-lined baking sheet and cover with a towel to prevent drying.
Step 8
Preheat a cast-iron skillet or flat griddle over medium heat. Once hot, place one rolled-out flatbread into the skillet and cook for about 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through.
Step 9
Transfer the cooked breads to a clean towel and cover to keep warm while you cook the remaining flatbreads.
Step 10
Serve the low-sodium Ragheef Masri warm with your favorite dishes, or enjoy them on their own.
Nutrition Facts
| Serving size | (858.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2164.3 |
| Total Fat 49.8g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21.4mg | 0% |
| Total Carbohydrate 377.7g | 0% |
| Dietary Fiber 44.2g | 0% |
| Total Sugars 6.1g | |
| Protein 64.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 133.6mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 1520.2mg | 0% |
Source of Calories