Abu Dhabi (United Arab Emirates) Flag Abu Dhabi (United Arab Emirates)

Raqaq (Crisp Bread)

Raqaq is a wafer-thin crisp bread popular in the Emirates. It is similar to Indian dosa (paper-thin crepe), but smaller and even thinner. The trick with raqaq is to deftly use a hand to spread the batter in a circle. Traditionally raqaq was cooked on a tawah—an Indian frying pan or griddle—heated by burning dried palm leaves called khouss. However, a non-stick skillet on the stovetop works fine, too. 

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Gluten Free
Dairy Free


  • 1 cup (120 g) flour (whole wheat, all-purpose)
  • ¼ tsp (1.5 g) salt
  • 8–10 Tbsp (120–150 ml) lukewarm water


  1. Combine flour with salt in a bowl. Mix in water gradually to form a soft batter. Depending on the gluten content in the flour and the room temperature, the amount of water varies each time. Stir well until batter is smooth. Heat skillet on medium. Place a spoonful of batter in the center. Working with your hand, smoothly and quickly spreading the batter in a circular motion. Spread from center to outer edge. When the edges start drying, lift and flip. Lightly brown the other side (the edges will start curling up). Remove cooked raqaq. Continue making them until the batter is used up. If it gets too hot, remove the skillet from the heat source for a minute.