The UAE's beloved breakfast — a paper-thin crepe-like bread poured from liquid batter onto a hot griddle, topped with a broken egg and grated cheese until crispy then folded. Quick to make, and contains gluten, egg, and dairy.
Raqaq (also spelled Raggag) is an Emirati and Gulf paper-thin bread poured from liquid batter onto a hot griddle where it crisps in minutes. It is a popular quick breakfast in the UAE, sold from street stalls and made at home.
An egg and cheese are broken over it for the savoury version, or it is dipped in honey and date molasses for the sweet version. In some areas it is served with Al-Mahyawa, a famous Emirati fermented fish sauce. Its name comes from its extreme thinness.
Whisk the flour with the water, a pinch of salt, and the turmeric until you have a very thin, pourable batter resembling the consistency of milk (thinner than crêpe batter). Strain if needed to remove any lumps. The thinner the batter, the thinner and crispier the raqaq. Leave to rest for ten minutes.
Heat a wide griddle or non-stick pan over medium-high heat until very hot, and wipe with a very thin film of oil using a paper towel. A well-heated griddle is the secret to crispy raqaq — low heat gives a soft, not crispy, bread.
Ladle a small amount of thin batter and spread it over the griddle in a rapid circular motion from the centre outward using the back of the ladle to form a very thin, wide circle. Leave without touching until it dries on top and the edges start to separate from the griddle, about one minute.
Break an egg over the raqaq and spread it quickly with a fork to cover the surface in a thin layer, then scatter the grated cheese on top of the egg. Leave until the egg is cooked, the cheese has melted, and the base is crispy, about two minutes. Do not flip — it cooks on one side only.
Using a spatula, fold the four edges of the raqaq toward the centre to form a square, or roll it into a cylinder around the filling. Folding traps the egg and cheese inside and creates crispy layers on the outside. Press gently with the spatula to hold the shape.
Lift the crispy hot raqaq and serve immediately. Eat the savoury version with egg and cheese as it is, or serve a plain raqaq with honey or date molasses for the sweet version, or with Al-Mahyawa sauce (a traditional Emirati fermented fish sauce) in the Emirati style. Raqaq is best eaten the moment it is made, at peak crispiness.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Emirati Raqaq — Crispy Egg and Cheese Flatbread, and how to fix them:
The griddle was not hot enough, or the batter was too thick. Heat the griddle thoroughly before pouring, and make the batter as thin as milk — thinness and high heat are the secrets to crispiness.
The griddle was not greased, or it was lifted too soon. Grease the griddle with a thin film of oil and leave the base to fully crisp and separate from the griddle before folding and lifting.
It was not whisked properly, or the water was added all at once. Whisk the flour with part of the water first until smooth, then add the rest gradually, and strain the batter before use if needed.
The raqaq was lifted too quickly. Leave it on the griddle until the egg is fully cooked, the cheese is melted, and the base is crispy (about two minutes) before folding — it cooks on one side only and needs sufficient time.
The batter is too heavy or too much was poured. Dilute the batter with more water, pour a small amount, and spread it wide and thin with a rapid circular motion.
Raqaq is best eaten the moment it is made at peak crispiness. Do not store it folded with filling as it will soften — make it fresh to order.
The thin batter keeps in the refrigerator for two days in a sealed container; stir before use as the flour settles. Pour fresh raqaq as needed.
Plain raqaq (without filling) can be cooked and frozen between sheets of baking paper for one month, then reheated on a dry griddle. Fresh is always crispier and better.
Prepare the thin batter the evening before and refrigerate it; pour fresh raqaq in the morning in minutes. This is far better than storing cooked raqaq that loses its crispiness.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| White flour | Mix one third with wholemeal flour | Same quantity with slightly more water | Higher fibre and lower glycemic load, slightly denser texture |
| Full-fat cheese | Low-fat melting cheese | Same quantity | Less fat and fewer calories while maintaining melt and flavour |
| Savoury filling (egg and cheese) | Honey or date molasses (sweet version) | To taste | Transforms it into a sweet breakfast — higher in sugar so save for special occasions |
| Number of flatbreads | Flour | Water | Eggs | Cheese |
|---|---|---|---|---|
| 2 (half recipe) | 3/4 cup | 1 cup | 2 eggs | 1/2 cup |
| 4 (base) | 1 1/2 cups | 2 cups | 4 eggs | 1 cup |
| 8 (large family) | 3 cups | 4 cups | 8 eggs | 2 cups |
Raqaq is a relatively balanced quick breakfast when filled with egg and cheese: protein from the egg and cheese, and moderate carbohydrates from the thin batter. To make it lighter: use low-fat cheese and mix a third of the flour with wholemeal flour, and use as little oil as possible on the griddle. The sweet honey version is higher in sugar, so save it for occasional rather than everyday use.
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