Kesra – Algerian Bread
At a Glance
- Prep
- 30 minutes
- Cook
- 20 minutes
- Total
- 50 minutes
- Servings
- 2-4 serving(s)
Categories
- Breads
- Side Dish
- African
- Algerian
- Pan-fried
- Easy
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.
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Equipment
Mixing bowl, frying pan or kesra griddle
Ingredients
- 300 g fine semolina
- 100 g medium semolina
- 3 tablespoons olive oil
- 1 teaspoon salt (to taste)
- 125 ml water
Instructions
Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
Slowly add enough water whilst mixing to make a soft dough.
Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.
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