Marahif Bread

A bread rooted in the tables of the people of Riyadh, passed down from generation to generation, and they are skilled in baking and serving it with different flavors. Its bread is called Marahif because of its light weight and thin thickness, as the word Raheef in the language refers to softness and tenderness. To prepare this bread, the women of the region knead whole wheat flour with water, salt, sugar and yeast until a liquid mixture is formed. They spread it with a ladle on a hot griddle and brown it on both sides, then serve it either sweet with ghee and honey or salty with a scoop of onions, tomatoes and hot peppers, and some of them soak it in some milk. This dish still maintains its status, present on Riyadh tables throughout the year, and is not limited to a specific season. It is served at family gatherings for breakfast and dinner, sometimes decorated with ghee and honey and sometimes spread with cheese and honey. It is also used to cover Muftah on big occasions.