When I started looking into the Moroccan flatbreads, I decided on making a Msemen. That led me to Rghaif, the pastry dough of Morocco. This dough is used as the base for many other flat-breads
Apart from being made plain, you can stuff these with variety of fillings, before it is folded and cooked. These are also shaped differently. The plain rghaif is popularly serve as such or with the syrup made from butter and honey.
I have read some Rghaif dough is left unleavened, while some add a tiny amount of yeast to help with elasticity and final cooked texture. Preferences for white, semolina, wheat and other flours vary from household to household and also according to the intended folding technique.
All the above information is referred from this site.
Types of Rghaif
Depending on the technique used to fold the dough before cooking, rghaif is called by other names:
Msemen – Flattened square-shaped
Meloui (“rolled”) – Round, flattened coil-shaped
Oudnine el Kadi (“the judge’s ears”) – flattened or rosette-shaped
Rziza (R’zatte) el Kadi (“the judge’s turban”) – flattened, coil-shaped from spaghetti-thin strands of dough
Mekhtamrine – flattened, unfolded rounds made from leavened dough
Metlouh (Matlou’) – thicker rounds made from leavened dough; may be left to rise before cooking to yield pita-like bread (batbout)
How to make Rghaif
All purpose flour – 5 cups
Semolina – 3/4 cup
Instant Yeast – 1/2 tsp
Salt to taste
Sugar -1/2 tsp
Warm water – 2 cups approx.
How to make Rghaif Dough
Take the flours in a wide bowl, add the yeast, salt, sugar and slowly add the warm water to knead to a soft dough. Let it rest for 30 mins.
Once ready to cook, you can divide into equal balls and proceed with the type of Rghaif you want to make.