Sunday, February 16, 2014

The Bread Baking Babes make Rgaïf!

Happy Sixth Anniversary to The Bread Baking Babes! 

This fun and exclusive baking team have had quite the fun time these last six years. We balance baking with friendship, camaraderie and genuine affection that spans the globe. Since we have met, none of us have felt alone because there is always someone to chat with about the good, the bad and the ugly in our lives.
See what can happen when you bond in the kitchen? Even online. It's an incredible thing.

Some have gone and some are new, but the core of the group remains the same. As does the joy of sharing bread recipes and challenges with bread baking buddies who bake along with us.

This month is no exception. Ever wanted to bake Rgaïf? I thought so.

Rgaïf is a Moroccan crepe-like bread that is folded into an envelope of sorts and pan-baked or fried.

The bread is often served with sweet condiments like honey or jam, but you can use savoury accents if you prefer.

I am all about the savoury so I did some spiced onions inside, sprinkled the tops with zata'ar and sumac, and served them with chopped lime pickle and yogurt.

I was leaning towards Middle Eastern and Indian flavours and was definitely convinced when BBB Aparna was thinking the same thing - see her post here.

The bread was fairly simple to make, and I am surprised how strong the dough was when I stretched it. I loved the warm, spiced bread with the pickle and yogurt - great for snacking! I'll definitely be making this again and again, playing with the seasonings.

You can have fun with this recipe and if you'd like to bake along with us as a Bread Baking Buddy, here is a message from Lien - our Kitchen Hostess of the Month! 
"Wanna have a go? Become our Bread Baking Buddy, stretch, fold, bake, taste, eat and let us know all about it, by sending your details and results to me (Lien). 
Mail me your name, blog url, post url and attach your favorite picture of the recipe. Send it to notitievanlien(at)gmail(polkadot)com. Deadline is the 29th of this month. You'll be added to the round up somewhere in the first week of March and of course receive a wonderful Bread Baking Buddy Badge to add to your own post. 
I'll be happy to see your entries come in!!"

Rgaïf
(about 10)
500 g flour
5,5 g dry yeast
½ tsp salt
± 250 ml water
50 ml olive oil

Mix flour, yeast and salt in a large bowl.

Kneading by machine: Add water and start kneading with the dough hook, adding more water as necessary. Knead until the dough is very elastic and doesn’t stick to the sides anymore.

Kneading by hand:Make a well in the centre and add some water, start mixing in the flour where it touches the water. Little by little add more water and keep mixing in the flour. Start kneading, grease your hands with a little oil to prevent sticking. Knead about 20 minutes. Add water if it feels too dry. The dough needs to be very elastic and no dough should stick to your hands.

Shape: Make 10 dough balls. Coat every ball with a little olive oil. Let them rest for about 5 minutes. Flatten the ball with your hand as much as you can. Stretch the dough. Take care to get no (or a little as possible) holes in the dough. You need to stretch the dough until it gets as thin as you can, thinner than paper if possible. It’s best done on a counter top, stretching the dough and sticking it to the surface, so it doesn’t spring back. This is not easy. Now fold the dough in squares by folding the round sides inwards.

Bake the squares in a hot large pan on both sides. Only use more oil if the Rgaïf stick to the pan.
You can also deep fry them (as the do in southern Morocco)

Serve: You can serve them with syrup, (strawberry) jam, chocolate sauce. But also you can use savory things, like thinly slices meat, cheese ecc.
You can also spread some filling in them, before folding and baking them. just keep in mind to make it thin.

(adapted from: “Vrijdag couscousdag” by R. Ahali)

The Bread Baking Babes