Regag bread is a beloved staple of Qatari cuisine, characterized by its paper-thin, crispy texture that makes it uniquely versatile. This traditional flatbread is made from a simple batter of flour, water, and salt, yet its preparation requires considerable skill to achieve the perfect consistency and thickness.

This bread has been a part of Gulf cuisine for generations, traditionally cooked by skilled women who would spread the batter in perfect circles on a large, hot metal griddle called a 'saj'. The name 'regag' itself comes from the Arabic word meaning 'thin', perfectly describing its delicate nature.

The preparation of regag begins with creating a smooth, runny batter that's thinner than typical pancake batter. The key to perfect regag lies in the spreading technique - using a specialized tool, the batter is spread in a circular motion on the hot griddle until it's almost transparent. The bread cooks quickly, becoming crispy and slightly golden, with characteristic tiny holes throughout its surface.

While traditionally served plain, modern variations include adding eggs, cheese, or honey during cooking. Some creative cooks even use it as a wrap, filling it with vegetables, meat, or sweet ingredients. The versatility of regag has led to its popularity in both traditional and contemporary Qatari cuisine.

In Qatar, regag is enjoyed throughout the day but is particularly popular for breakfast or as a light snack. Street vendors specializing in regag are common sights in local markets and food courts, where customers can watch the fascinating process of the bread being made to order. It's often served hot off the griddle, sometimes brushed with a little oil and sprinkled with black pepper or local herbs.

From a nutritional standpoint, plain regag is relatively low in calories compared to other breads, making it a lighter option for bread lovers. It's typically made with white flour, so those seeking whole grain options might need to look elsewhere. The thin nature of the bread means it uses less oil than many other fried breads, though this can change depending on how it's served. Those with gluten sensitivities should note that traditional regag contains wheat flour.