Note : You can use any spice mix that goes well with Middle Eastern cuisine. Otherwise, increase the crushed cumin to 2tsp.

This dough is usually kneaded by hand but I used my processor. Put the flour, yeast and salt in the processor bowl and pulse a couple of times to mix. Add as much water as required to knead and obtain a dough that is just short of sticky, very elastic and doesnu2019t stick to the sides of the bowl. If youu2019re kneading by hand, it might be a good idea to lightly coat your hands with oil to prevent it from sticking and getting very messy.

Divide the dough into 8 equal portions and shape each into a ball. Divide them into 4 or 5 portions if you want larger sized Ru2019gaif. Coat each ball with oil. You can put a little oil in your palm and then roll the dough in this. Let them rest for about 5 to 15 minutes.

In this time, make the filling. Mix the powdered spices, salt and oil together in a small bowl. Keep this and the chopped onion and coriander ready. Before you start with the shaping the R'gaif, do see this video which explains this stretching and folding process perfectly.

Flatten the ball with your hand as much as you can, and start stretching the dough using your fingers and then lifting up the edges and pulling outwards gently. Take care to get no (or a little as possible) holes in the dough. You need to stretch the dough until it gets as thin as you can, thinner than paper if possible. I managed to stretch each of the dough balls to a circle about 10 to 11u201d in diameter. I used a largish wooden cutting board to stretch my dough. I very lightly oiled the surface of my board, and then used a rolling pin to roll the dough out as thin as I could. Then I stretched it thinner with my fingers.

The stretching is best done on a counter top, stretching the dough and sticking it to the surface, so it doesnu2019t spring back. Make sure your stretched dough doesnu2019t develop any holes. If youu2019re using a filling, place a small amount in the middle of the dough circle. Take about a tsp of spices in oil and spread it in the centre. Sprinkle less than a tsp of finely chopped onion and coriander over this.

Now fold the dough from any one side, about half way and the opposite side to meet it. Fold the other sides inwards (like a square envelope) to have a closed square.

Using your fingers press out the squares carefully so the filling doesnu2019t come out, so it becomes thinner. Your pressed out filled flatbread should be about a 5u201d square. Your Ru2019gaif should be as thin as you can make it without tearing it.

Heat a cast iron or non-stick griddle and on medium heat, cook the Ru2019gaif on one side until light brown spots appear. Very lightly brush with oil and turn it over and cook on the other side as well. Again lightly brush this side with oil and turn over and cook the other side for about thirty seconds or so until the brown spot deepen a little. Do not burn. Repeat with the other isde so both sides look uniformly cooked. Donu2019t brush the flatbreads with too much oil or they will turn greasy.

These flatbreads can also be deep-fried instead of pan frying. Serve warm. This recipe makes 4 to 8 flatbreads depending on how big (or small) you make them. I preferred to make mine smaller to serve with tea.