Photograph of the finished Regag bread

Middle East · Bánh mì mỏng giòn Regag

Regag bread

40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Cream cheese Cream cheese 9.9 oz
  • Photograph of Mahyawa fermented fish sauce Mahyawa fermented fish sauce ½ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Black sesame Black sesame 1.7 oz
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Mix the flour with water and salt until it forms a very thin paste, similar to milk.
  2. 2 Heat a flat cast iron pan until very hot, then use your hand to spread a very thin layer of paste.
  3. 3 Brushing the paste by hand into a paper-thin layer is the entire skill of a regag; a thick layer makes the cake chewy.
  4. 4 Crack the egg onto the surface of the pancake and spread it thinly with a spoon.
  5. 5 Spread cream cheese and drizzle mahyawa sauce onto half of the tortilla.
  6. 6 Sprinkle with black sesame seeds and chopped scallions, then fold the pancake into quarters when the bottom is just crispy.

With an appliance

  • Oven 38 min

    Replace step 2: spray a flat baking tray with oil, brush a very thin layer of regag paste, then bake on the top rack at 230 degrees for 3 minutes, flipping after 90 seconds; the leaves should be evenly cooked but lacking the regag streaks. Cook one piece at a time.

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