Qursan

Name: Qursan
Yield: 8
Cuisine: Saudi Arabia
Ingredients: All-purpose flour — 500 g (4 cups); Instant yeast — 1 tsp; Salt — 1 tsp; Warm water — 300 ml (1 1/4 cups)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Instant yeast — 1 tsp
Salt — 1 tsp
Warm water — 300 ml (1 1/4 cups)

Method

Combine the flour, yeast and salt in a bowl.
Add the warm water, mixing to form a soft, slightly sticky dough.
Knead for 8 minutes until smooth.
Cover and let rise for 45 minutes until doubled.
Divide into small portions and roll each out very thinly.
Cook briefly on a hot dry skillet for about 1 minute per side, just until set but still pale.
Lay the discs in a single layer in a warm, dry place (or a very low oven) for several hours until fully dried and crisp.
Once dry, toast briefly on a hot skillet again just before serving to freshen and crisp further.

Introduction: Thin, crisp flatbread crackers, traditionally sun-dried and toasted, a distinctive Saudi bread.

Cultural Background: Qursan, particularly associated with the southern regions of Saudi Arabia, are thin discs of bread traditionally left to dry in the sun before toasting, resulting in a uniquely crisp, long-lasting bread.

Tips: Roll the dough as thinly as possible for the characteristic crisp qursan texture. The drying stage is essential — don't skip it, as it develops the bread's distinctive crunch.

Variations: Sprinkle with sesame seeds before the initial cooking for extra flavour and texture; crumble qursan into soups or stews as a traditional way to use it.

Storage: Store in an airtight container at room temperature for up to 3 weeks once fully dried.

Reheating: Refresh by toasting briefly on a hot dry skillet just before serving.

Nutrition: Approx. 130 kcal, 4 g protein, 27 g carbohydrate, 0.5 g fat per piece.

FAQs:

Q: Can qursan be made without sun-drying?

A: Yes, a very low oven (around 80°C / 175°F) for several hours can replicate the drying process indoors.

Q: How is qursan traditionally eaten?

A: It is often crumbled into soups or stews, or eaten on its own as a crunchy snack.