Raqaq

Method

Mix flour, water and salt together to form a soft, sticky dough and knead for 10 minutes until smooth and elastic. Divide into 16 equal balls, coat lightly with ghee, and rest for at least 30 minutes. On a well-oiled surface, stretch each ball extremely thin with your hands until nearly transparent, working from the centre outwards in a circular motion. Heat ghee in a large shallow pan over medium-high heat and fry each stretched sheet for 2-3 minutes per side until golden and crispy, folding occasionally. Stack the cooked raqaq sheets on a warm plate and drizzle generously with warm honey just before serving, allowing it to soak in slightly.