Kesra
Kesra is a traditional Algerian flatbread, enjoyed throughout the North African region. It's made with fine semolina flour and olive oil, resulting in a crispy exterior and soft interior. It's often served with tagines or simply dipped in olive oil. Kesra is a perfect choice for breakfast, lunch, or dinner. There's nothing better than the smell of freshly baked Kesra filling the kitchen during a pleasant family meal. The secret to perfect Kesra lies in properly kneading the dough and the slow cooking process, which ensures even texture and flavor.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, combine the semolina flour, all-purpose flour, sugar, baking powder, and salt.
2
In a smaller bowl, dissolve the yeast in a little lukewarm water and let it stand for 5 minutes, until frothy.
3
Pour the yeast mixture into the dry ingredients, then gradually add the remaining lukewarm water and the olive oil.
4
Knead the dough for about 10 minutes, until smooth and elastic.
5
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
6
Once the dough has risen, flatten it to about 1 cm thickness and shape it into round or oval flatbreads.
7
Heat a dry skillet over medium heat and cook the Kesra for 3-4 minutes on one side, until golden brown spots appear.
8
Flip and cook for another 2-3 minutes, then remove from the skillet and let it cool slightly.
9
Serve warm with butter, olive oil, or honey, as desired.
