Kesra - Algerian Bread

READY IN: 50mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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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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