Omani Bread (Khubz Ragag)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

It’s time for Eat the World and we’re headed to Oman.

As often happens when I start researching recipes from a country, I was immediately drawn to bread!  In Oman, one such bread is Khubz Ragag which is a flatbread, similar to a crepe.

It looks like there are many methods for making these breads, but I did notice that the ingredients are simple and when filled, cream cheese (or something similar) and eggs are often used.

I added spinach to mine to make, but really the sky is the limit.  I cut down the recipe to make a smaller portion, but this is very easily scaled up or down.   While these were a tasty, filling breakfast, I do think that if I’d used more water, the bread could have been thinner and I could have made 3-4 flatbreads instead of 2 (and then would have needed more filling ingredients).

In the end though, this was tasty and a great way to experience a bit of Oman.

Eat The World

Oman Check out all the wonderful Omani dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

• Amy’s Cooking Adventures: Omani Bread (Khubz Ragag) 
• Culinary Cam: Squid Mishkak and Majboos 
• Sneha’s Recipe: Khabeesa- Oman 
• Kitchen Frau: Rosewater Lemonade 
• A Day in the Life on the Farm: Chicken Mishkak

Easy Omani Bread (Khubz Ragag)

Adapted from Cook Gem

Batter

½ cup flour

¼ teaspoon salt

½ cup water

Filling

1 egg, lightly beaten

1 ounce cream cheese, softened

¼ cup spinach

Salt & pepper

Mix together the flour, water, and salt to form a batter that is a little thinner than pancake batter.

Heat a dry skillet over medium heat.  Pour half the batter into the pan and swirl to coat the bottom of the pan evenly.  Cook for a minute or until the bottom is just beginning to brown.  

Flip and gently spread the cream cheese, half the beaten egg and a few leaves of spinach onto the bread and cook until the egg is cooked and bottom is browned.  Fold over and serve.

Repeat with remaining ingredients.

Amy Eats the World in...

1. Cuba: Ropa Vieja (Slow Cooker Beef)
2. Ireland: Cheesy Potato Soup with Irish Ale
   
3. Thailand: Chicken Satay
   
4. Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
   
5. Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
6. New Zealand: Kiwi Burger 
7. France: Fougasse (Provencal Flatbread)
8. Argentina: Chimichurri Sauce
   
9. Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
10. India: Spiced Golden Milk 
11. Poland: Chrusciki (Angel Wing Cookies)
12. Ethiopia: Buticha (Hummus)
13. England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
    
14. Georgia: Lobiani (Bean-Stuffed Bread)
15. Mexico: Crispy Pork Carnitas
    
16. Cambodia: Loc Lac (Shredded Beef with Lime)
17. Israel: Chicken Albondigas (Chicken Meatballs)
18. Finland: Sima (Lemonade) 
19. Puerto Rico: Arroz con Tocino  (Rice with Bacon)
20. Egypt: Ghorayebah Cookies
    
21. Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
    
22. Portugal: Bitoque (Steak & Eggs) 
23. Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
24. Trinidad & Tobago: Trini Macaroni Pie 
25. Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
26. Fiji: Fijian Creamy Lentil Soup (Dhal) 
27. Senegal: Cafe Touba (Senegalese Spiced Coffee) 
28. Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
29. Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
30. Bangladesh: Shemai (Sweet Vermicelli Pudding) 
31. The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
32. Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
33. Jamaica: Chicken &  Pumpkin Soup 
34. Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
35. Sudan: Red Lentil Soup (Sudanese Addas) 
36. Luxembourg: Bouchée à la Reine (Vol-au-Vent)
    
37. Uruguay: Pasta Caruso
38. China: Homemade Fortune Cookies
39. Lesotho: Borotho Bread
40. Scotland: Tattie Scones
41. Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
42. Guyana: Butterflaps
43. Greece: Cabbage Roll Rice Bowls
44. Réunion Island: Rougail Z'Andouille
45. Japan: Yoshinoya Beef Bowl (Gyudon)
46. Australia: Fairy Bread
47. Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)
48. Slovakia: Garlic & Potato Soup (Cesnaková Polievka)
49. Turkey: Simit Bread
50. Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)
51. Libya: Macroona Imbakbaka (Libyan Minestrone)
52. Malta: Brodu Tat-Tigiega (Maltese Chicken Soup)
53. Wales: Cawl Cennin (Welsh-Style Leek & Potato Soup)
54. Morocco: Kefta Tagine with Eggs in Tomato Sauce
55. Bermuda: Bermuda Triangle Cocktail
56. Philipines: Pork Siomai
57. Chile: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)
58. Slovenia: Slovenian Flatbread (Belokranjska Pogača)
59. Lebanon: Ka’ak (Lebanese Purse Bread)
60. Congo: Moambe Chicken (Congo Poulet Moambe)
61. Guatamala: Fiambre (Guatemalan Salad)
62. Austria: Viennese Kaiser Rolls
63. French Polynesia: Vanilla Bean Lemonade
64. Seychelles: Creole Rice
65. Switzerland: Bündner Gerstensuppe (Swiss Barley Soup)
66. Brazil: Brigadeiro (Brazilian Fudge Balls)
67. Madagascar: Hen`omby Ritra (Malagasy Simmered Beef)
68. Spain: Tortilla Española (Potato Omelette)
69. Afghanistan: Aush (Afghan Noodle Soup)
70. Indonesia: Nasi Goreng with Chicken
71. Denmark: Frikadeller (Danish Meatballs
72. Oman: Omani Bread (Khubz Ragag)