My Take On Algerian Kesra

As-Salamu Alaikum / Welcome Reader,

Kesra:- an Algerian flat bread that is good served at breakfast, spread with butter and honey.

It is a very hearty bread, quite dense due to being made only of semolina, and the amount of oil used but is totally satisfying..

Kesra is traditionally cooked on a clay tagine on the stove but I used a tefal non stick frying pan.

Depending on what region of Algeria you are in this bread is prepared in different ways and can be of different thickness. As I am no where near Algeria this is my 'British' take on it.

Kesra

Makes 2 large 1/2cm thick

Ingredients

2 cups fine semolina

1/2 cup coarse semolina

2 teaspoons salt

1 x 7g sachet of fast action yeast

1/4  cup oil (olive or sunflower)

Luke warm water (enough to bring the dough together)

Method

1. In a large bowl or your stand mixer fitted with your dough hook attachment. Add both types of semolina then salt, mix, add yeast, mix again, add oil, mix!
2. Add water slowly until the dough forms, I used just under 1 cup but this will vary depending on your climate and the absorption rate / quality of semolina being used.
3. Knead for  5 minutes in stand mixer or 10 minutes by hand or until you have a soft, smooth dough.
4. Place dough in a lightly oiled bowl, cover and let rise at room temperature for 30 minutes.
5. Weigh your dough and divide into 2 equal portions or as many as you want depending on how thick and how big you want your kesra to be, remember to adjust cooking times.
6. Place your pan on hob and pre-heat to medium-low
7. Roll each kesra into a large around 26cm, 1/2cm thick disk, place on pre-heated pan and prick all over with a fork. Cook for around 15-20 minutes, turning every 5 minutes or so to avoid burning.

If you want your bread with more colour than mine (everyone likes their bread differently) either cook it at a higher temperature for a shorter time, keeping good care that it doesn't burn unless that's your thing! Or once the bread is cooked through place it directly on the heat source to char / get more colour on the edges.