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5.0 from 6 votes

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 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 people
Course: Bread
Cuisine: Algerian , North African , Vegan

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

    Cup of Yum
  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.

Notes

  • It is also possible to prepare individual kesra.