Moroccan · Breads & Pastries
Rghda (Souss Amazigh Flatbread)
In the Souss valley around Taroudant and Agadir, Amazigh families bake rghda — a simple, unleavened or lightly leavened flatbread cooked on a dry griddle, thinner than khobz and meant to be torn and used to scoop tagines and salads at a shared table.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Ingredients
- 400 g flour (or half flour, half barley flour)
- 1 tsp salt
- 1/2 tsp instant yeast (optional)
- About 220 ml warm water
- 2 tbsp olive oil
- Extra flour, for dusting
Method
- 1
Make the dough
Mix the flour, salt and yeast if using, then work in the warm water and oil until you have a soft, smooth dough. Knead 8–10 minutes.
- 2
Rest
Cover and rest 20–30 minutes (longer, up to an hour, if using yeast).
- 3
Shape
Divide into balls and roll each out thin, about 3–4 mm, dusting with flour to prevent sticking.
- 4
Cook on the griddle
Cook on a hot, dry griddle or heavy pan, 2–3 minutes a side, until lightly speckled with brown and cooked through, pressing gently so it puffs slightly.
- 5
Keep warm
Stack the cooked breads under a clean cloth to stay soft while you cook the rest.
- 6
Serve
Serve warm alongside tagines and salads for scooping.
Chef's tips
- Roll the dough thin and even so it cooks through quickly on the dry griddle without burning the surface.
- A dry, well-heated griddle is key — too little heat leaves the bread pale and tough rather than lightly speckled.
- Stack cooked breads under a cloth as you go; exposed to air, they dry out and turn stiff fast.
Frequently asked questions
Is rghda leavened?
It can be made either way — a quick unleavened version for same-day eating, or with a touch of yeast and a longer rest for a softer, slightly puffier bread.
What is rghda eaten with?
Most often torn and used to scoop tagines, salads and dips, exactly as khobz is used elsewhere in Morocco.