Kesra
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 people
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Course
Bread
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Cuisine
Algerian, North African, Vegan
Kesra
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Kesra bread is a traditional Algerian flatbread, popular throughout North Africa, that is made from semolina served both in savory and sweet meals.
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Ingredients
- 4 cups durum wheat flour (fine semolina)
- 3 cups semolina medium
- ½ cup sunflower oil (or olive oil), to taste
- 2 teaspoons salt
- 1¼ cup water warm
- 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
4 reviews
Excellent
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