Yeast mixed with sugar and warm water and leave for 15 minutes to warm effervescent. Sift the flour in a bowl with a flat bottom, suitable for kneading. Add effervescent yeast and warm water. Kneaded very well, if necessary, add more warm water to keep the dough soft, moist and elastic. In order to form the dough to pan hands and desktop peanut sunflower oil. The dough is divided into balls 16-20. Each ball sprinkle with sunflower oil and rolled oily desktop to circle 20-25 cm. Opposite ends are folded towards the middle, twice, to become a rectangle about 15x20 cm. This rectangle again folded twice, the resulting bag rolled up measuring about 10x15 cm. For frying pan pour in the peanut sunflower oil 1 cm deep and heat over medium heat. Rgaif placed one after the other and fry until golden. Serve with melted butter and hot honey. Rgaif are Moroccan pastry or dessert, something between banichka and pancake make in the pan. Roll it with your hands, not with a rolling pin - see photos.