Kesra
Kesra bread is a traditional Algerian flatbread, popular throughout North Africa, that is made from semolina served both in savory and sweet meals.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups durum wheat flour ((fine semolina))
- 3 cups medium semolina
- ½ cup sunflower oil ((or olive oil), to taste)
- 2 teaspoons salt
- 1¼ cup warm water
- 1 cup semolina ((for dusting the work surface))
- 4 tablespoons vegetable oil ((for cooking))
- Rolling pin
Instructions
- 1
Pour both semolinas in a large, wide bowl.
- 2
Add salt and mix well with your hands.
- 3
Make a well in the center, pour the oil, mix everything with your fingertips and rub the mixture between your two palms to get a crumbly texture.
- 4
Pour water slowly by working the semolina until it has the consistency of a light dough but not sticky.
- 5
Let stand 20 minutes.
- 6
Cut dough into 4 equal parts and form balls.
- 7
Place each ball on a work surface generously dusted with semolina, and roll it with a rolling pin into a circle of about 6 inches in diameter.
- 8
Heat the pan and grease it using a clean cloth with oil wiped across the surface.
- 9
When the pan is hot, lay down the flatbread and cook it over medium/high heat for 1 to 2 minutes while piercing with a fork all over its surface.
- 10
Turn over gently to cook the other side for 1 to 2 minutes. You can then turn it over with the help of a large plate or with a wide spatula.
- 11
Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.