Kesra - Algerian Bread

photo by Sarah Boudjema

- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
2-4
ingredients
- 300 g fine semolina
- 100 g medium semolina
- 3 tablespoons olive oil
- 1 teaspoon salt (to taste)
- 125 ml water
directions
- 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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