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Regag flatbread

Regag flatbread is a thin, flexible Arabian flatbread cooked on a hot surface.

Regag flatbread — illustrative ingredient image

About Regag flatbread

Regag bread is a very thin, flexible flatbread made from a simple dough and cooked as a broad sheet. It accompanies savory foods and can be used to scoop up stews, sauces, meats, and eggs, or folded around fillings as a light wrap.

Fresh regag is usually pale, with scattered golden-brown spots or blistered areas. It has a soft, pliable texture and a mild, lightly toasted flavor. Longer cooking or drying removes moisture, making the sheet crisper and more brittle and giving it a deeper toasted character.

It is commonly prepared as individual thin sheets on a hot griddle, plate, or similar cooking surface. Dough thickness, sheet size, browning, and softness vary, and the bread may be served immediately or allowed to crisp. Regag is transliterated and spelled in several ways across the Arabian Peninsula.

Ingredient type
whole food

Forms & related ingredients

  • Wheat flourcontains · Regag flatbread → Wheat flour
  • Watercontains · Regag flatbread → Water
  • Saltcontains · Regag flatbread → Salt

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Where regag flatbread appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for regag flatbread

Names and romanised forms to recognise on menus and labels.

English

Regag bread

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Regag flatbread nutrition & diet

Regag flatbread nutritional value

Reference: Flatbread, soft, wheat

Per 100 g of 100 g edible portion in the named official reference form.

Calories
314kcal
Protein
9.6g
Carbs
55.7g
Fat
5.0g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Assess the flexible flatbread in its cooked form and account for whether it is eaten plain, torn into pieces, softened, or brushed with fat. Recipe differences in flour, hydration, salt, and cooking surface can materially change the relevant edible preparation.

Compare the right form: Use a reference for cooked, plain regag flatbread from the Arabian Peninsula, not a dried bread, wrap, or filled preparation.

Diet considerations

This flatbread is ordinarily plant-derived when prepared from cereal flour, water, and salt, though recipes may include dairy, egg, or animal fat. Cereal flour affects gluten-related compatibility. Fillings, sauces, coatings, and serving amount may introduce animal ingredients or alter carbohydrate patterns.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Norwegian Food Composition Table — 05.385 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .