Name: Kesra
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Algerian
Ingredients: 4 cups durum wheat flour ((fine semolina)); 3 cups medium semolina; 1/2 cup sunflower oil ((or olive oil), to taste); 2 teaspoons salt; 11/4 cup warm water; 1 cup semolina ((for dusting the work surface)); 4 tablespoons vegetable oil ((for cooking)); Rolling pin

Algerian

Bowl

Rolling pin

Spatula

Pour both semolinas in a large, wide bowl.

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.

Pour water slowly by working the semolina until it has the consistency of a light dough but not sticky.

Cut dough into 4 equal parts and form balls.

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.

Heat the pan and grease it using a clean cloth with oil wiped across the surface.

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.

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.

Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.

Kesra

Utensils needed:

Overview

Category

Cuisine

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