Kesra (Algerian Semolina Flatbread)
Algerian Cuisine Kesra ( ) is an Algerian bread made of fine grains of semolina. It is also called aghroum and ftir.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Set aside about 40 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Combine the semolina and salt in a mixing bowl.
- 02
Add the oil and mix everything to obtain a sand-like texture.
- 03
Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.
- 04
Cover the bowl with plastic wrap and let it rest for at least 30 minutes.
- 05
Divide the dough into small parts of around 190 g (normally 4 for this recipe).
- 06
Using a rolling pin, roll out the pieces while keeping a round shape.
- 07
Delicately prick the kesra all over with a fork.
- 08
Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Wicanto; view original image record .
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