Kesra
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
8 people
-
Course
Bread
-
Cuisine
Algerian, North African, Vegan
Kesra
Report
Kesra bread is a traditional Algerian flatbread, popular throughout North Africa, that is made from semolina served both in savory and sweet meals.
Share:
Ingredients
- 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)
Equipment
- Rolling pin
Instructions
- Pour both semolinas in a large, wide bowl.
- Add salt and mix well with your hands.
- 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.
- Pour water slowly by working the semolina until it has the consistency of a light dough but not sticky.
- Let stand 20 minutes.
- Cut dough into 4 equal parts and form balls.
- 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.
- Heat the pan and grease it using a clean cloth with oil wiped across the surface.
- 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.
- 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.
- Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.
Notes
- It is also possible to prepare individual kesra.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
