In the lanes of Souq Waqif, Doha's old market, Qatari women cook regag on round hot plates, smearing a sticky dough so thin across the metal that it crisps almost on contact. Order it with egg and cheese and the egg is cracked onto the bread, spread with a quick flourish and topped with cheese before the whole thing is folded into a crisp parcel. It is breakfast, a snack and a reason to visit the souq on its own.

The traditional dough technique takes years to master. This home version uses a thin batter spread with the back of a ladle, which gets you crisp, lacy regag in a nonstick pan on the first try, or at least by the third. Hand them round as the cars head out for qualifying.

The batter

Ingredients

• 1 1/4 cups (155 g) all purpose flour
• 1/2 teaspoon fine salt
• 1 1/4 cups (300 ml) water
• 1 tablespoon (15 ml) neutral oil

Cooking the regag

Ingredients

• 6 large eggs
• 6 tablespoons spreadable processed cheese
• fine salt and black pepper

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