Moroccan · Breads & Pastries
Rghaif with Honey
Folded into flaky squares rather than the round pancake shape of msemen, rghaif is pan-fried until golden and crackling, then drenched in warm honey and butter for a rich Ramadan and weekend breakfast treat.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Ingredients
- 300 g flour
- 100 g fine semolina
- 1/2 tsp salt
- 200 ml warm water
- 100 g softened butter, for layering
- Vegetable oil, for the pan
- Warm honey and melted butter, to serve
Method
- 1
Make the dough
Combine the flour, semolina, salt and warm water into a soft, elastic dough. Knead well and rest 20 minutes.
- 2
Divide
Divide into balls and flatten each with oiled hands into a thin square or rectangle.
- 3
Fold
Spread softened butter over the flattened dough, then fold into thirds like a letter, then fold again into a smaller square.
- 4
Rest again
Let the folded squares rest, covered, for 10 minutes.
- 5
Cook
Flatten each folded square gently and cook on a hot, lightly oiled griddle for 3–4 minutes per side until golden and crisp with visible flaky layers.
- 6
Serve
Serve hot, drizzled generously with warm honey and melted butter.
Chef's tips
- The buttered folding is what creates the flaky layers — don't skip or rush this step.
- Cook on medium heat, not high, so the inside cooks through before the outside burns.
Frequently asked questions
How is rghaif different from msemen?
Both are folded flatbreads, but rghaif is typically folded into a more compact square with more visible flaky layers, while msemen is stretched thinner into a wider, flatter square.