Rghaif Stuffed with Pistachios and Cheese

Rghaif Stuffed with Cheese and Pistachios is an easy to work with stretched Moroccan flatbread that is delicious and fun to eat!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

At first, I thought I'd made my rghaif (stuffed Moroccan pancakes) all wrong because they weren't all flat and lovely like all the photos I'd seen of others' rghaif.

Of course, not everyone in the #BreadBakingBabes had decided to stuff theirs, but I still felt as though mine were just too big and bulky.

The good news about my rghaif or rgaif (I've seen both spellings) is the taste!

I filled mine with some shredded, smoked Gouda and Gruyere cheeses along with some chopped pistachios.

What can possibly be wrong with that? LOL

This North African dough is magnificent to work with. I decided to roll, and not stretch my dough, and I was amazed at how thin and pliable it became.

I suspect the oiling of the dough balls has much to do with that.

Once filled and pan-fried, the results and taste were truly incredible.

At that point, I honestly didn't care how thick my rghaif were! They were yummy (which is the whole point of cooking anyway), and I could relax knowing that the flatbread police would not be knocking at my door because I did it wrong.

The fillings were something I decided upon after a little thought and see what I had available in my pantry and fridge.

I think more than anything I can't wait to make these again and use different fillings and combinations of ingredients.

The possibilities are endless, and I can see these filled with all manner of sweet and savory concoctions!

The fact that they're so easy to make, and take virtually no time, has me thinking about all sorts of easy weeknight dinner ideas that I get completely excited about!

Think homemade hot pockets!

RGHAIF STUFFED WITH PISTACHIOS AND CHEESE   {PRINT THIS RECIPE}
Yield - 9 stuffed sandwiches     Prep Time: 20 minutes     Cook Time: 3-5 minutes per sandwich

2 cups all-purpose flour
2 cups sprouted wheat flour
2 teaspoons active dry yeast
¾ teaspoon salt
1 cup of warm water
2-3 tablespoons olive oil
1 cup chopped pistachios
4 ounces smoked Gouda, shredded
2 ounces Gruyere cheese, shredded
canola oil for pan-frying

-In a large bowl of a stand mixer, stir together the flours, yeast, and salt.
-Attach the dough hook, and with the mixer on low, slowly add the warm water to the flour and yeast mixture until it comes together into a ball, and doesn't stick to the sides of the bowl.
-Divide the dough mixture into 9 even dough balls and use the olive oil to coat each ball liberally (I used my hands to do this).
-Place the balls on a baking sheet and allow the dough to rest for approximately 5 minutes.
-Flatten each ball with your hand and then use a rolling pin to roll the dough out into a circular shape taking care to roll them as thin as possible. *Note - There is no need to flour the work surface because the thin oil coating will keep the dough from sticking to the work surface.
-Place approximately 1 tablespoon of nuts and 1 tablespoon of cheeses into the center of each circle.
-Fold the edges of the dough evenly over the filling to form a packet. Press lightly to seal.
-Place the filled dough onto a parchment-lined baking sheet and continue the same process with the remaining dough balls.
-Heat a large skillet over medium/high heat.
-In approximately 1 tablespoon of canola oil per batch (I cooked mine in batches of 2 and 3), fry the filled rghaif on both sides until they're deeply golden brown and crispy.
-Best served warm.