Vegan Ragheef Masri (Egyptian Flatbread)
Discover the delightful flavors of Vegan Ragheef Masri, a traditional Egyptian flatbread that’s soft, flavorful, and incredibly versatile. Made with wholesome whole wheat flour and accented by a touch of olive oil, this plant-based recipe ensures a perfectly tender texture while remaining dairy- and egg-free. The optional addition of nigella seeds adds a subtle, savory aroma that elevates every bite. This easy-to-follow recipe involves just a few simple ingredients and a basic kneading technique, making it perfect for home bakers of all levels. Whether served alongside a hearty stew, used as a wrap for fresh veggies, or enjoyed on its own fresh out of the oven, this vegan flatbread is a must-try for those seeking authentic Middle Eastern flavors. Ready in just under two hours, including rising time, Vegan Ragheef Masri will transport your taste buds to the streets of Egypt with every warm, soft bite.
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Ingredients
- 3 cups Whole wheat flour
- 1.5 cups Warm water
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Instant yeast
- 1 teaspoon Sugar
- 1 tablespoon Nigella seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, instant yeast, sugar, and salt. Mix well to distribute the dry ingredients evenly.
Step 2
Slowly add the warm water and 2 tablespoons of olive oil to the flour mixture and begin to combine using your hands or a wooden spoon until a dough begins to form.
Step 3
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes or until the dough becomes smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm area for about 1 hour or until the dough has doubled in size.
Step 5
Once the dough has risen, punch it down to release excess air and divide it into 8 equal portions.
Step 6
Preheat your oven to 450°F (230°C) and place a baking tray inside to get hot.
Step 7
Roll each portion of dough into a ball and then flatten each ball into a disk about 1/4-inch (0.6 cm) thick.
Step 8
Optionally, sprinkle each disk with nigella seeds and gently press them into the dough.
Step 9
Carefully transfer the flattened disks onto the preheated baking tray and bake for about 5-7 minutes or until the edges start to brown and the center bubbles.
Step 10
Remove from the oven and brush the top of each ragheef with the remaining tablespoon of olive oil.
Step 11
Allow the flatbreads to cool slightly on a wire rack before serving warm or at room temperature.
Nutrition Facts
| Serving size | (782.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1649.0 |
| Total Fat 49.8g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2385.3mg | 0% |
| Total Carbohydrate 269.6g | 0% |
| Dietary Fiber 45.4g | 0% |
| Total Sugars 6.1g | |
| Protein 50.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.0mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 1610.2mg | 0% |
Source of Calories