Breads
Kesra (Semolina Flatbread) (ةرسك)
Ingredients
- - Fine semolina — 300g (2 cups)
- - All-purpose flour — 50g (1/3 cup)
- - Baking powder — 5g (1 tsp)
- - Salt — 5g (1 tsp)
- - Warm water — 200ml (3/4 cup plus 1 tbsp)
- - Olive oil — 20ml (1 1/2 tbsp)
Method
- Combine semolina, flour, baking powder and salt in a bowl.
- Gradually add warm water and olive oil, kneading into a soft, slightly sticky dough.
- Cover and let rest for 30 minutes.
- Divide into 2-3 portions and flatten each into a round disc about 1.5cm thick.
- Heat a flat griddle or heavy pan over medium-low heat.
- Cook each kesra for 8-10 minutes per side, covered, until golden and cooked through.
Introduction: A simple, slightly sweet semolina flatbread cooked on a griddle, tender inside with a lightly crisp exterior.
Cultural Background: Kesra is a quick, everyday bread made across Algerian households, especially useful when there isn’t time to wait for a full yeasted loaf to bake in the oven.
Tips: Cooking on low heat with a cover ensures the centre cooks through without burning the exterior. Wet your hands slightly when shaping to prevent the dough from sticking.
Variations: Add a spoonful of sugar to the dough for a slightly sweeter version. Top with sesame seeds before cooking for extra texture.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve warm with olive oil, honey, or alongside any tagine or stew.
Storage: Store at room temperature in a bread bag for up to 2 days.
Reheating: Warm briefly in a dry pan; avoid microwaving as it can turn tough.
Nutrition: 220 kcal | Protein 5g | Carbs 42g | Fat 4g
FAQs:
Q: Why is my kesra dense in the centre? A: This usually means the heat was too high — cook on lower heat for longer to allow the centre to cook through fully. Q: Can this be made without a griddle? A: Yes, a heavy non-stick or cast iron pan works just as well.
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