Regag with Mahyawa

Paper-thin bread spread with fermented fish sauce and cheese.

Ingredients

• 3 cups Flour
• 2½ cups Water
• 1 tsp Salt
• 4 tbsp Mahyawa sauce
• 1 cup Cheese
• 1 Egg

Method

1. Make the batter — Whisk the flour, water and salt into a very thin, smooth batter and rest 30 minutes.
2. Heat the plate — Get a flat iron griddle very hot.
3. Spread — Pour a ladle and spread immediately with your fingertips into a paper-thin circle.
4. Cook one side only — Cook 40 seconds until the edges lift and curl.
5. Fill — Spread mahyawa over the surface while still on the heat, add cheese or a cracked egg.
6. Regag is ready — Fold into quarters and eat immediately while crisp.

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