Kesra (Algerian Semolina Flatbread)
Photo: Wicanto, CC BY-SA 4.0
Kesra is an Algerian flatbread made from fine semolina, also known as aghroum and ftir. The dough needs only four ingredients, and the semolina gives it a tight, slightly grainy crumb that is quite different from wheat-flour breads. Rubbing the oil into the dry semolina first, then kneading in warm water for ten minutes, is what makes the dough smooth. It cooks in a plain pan, no oven needed.
Instructions
Put the semolina and salt in a large mixing bowl and stir to combine.
Pour in the sunflower oil and rub it through the semolina with your fingertips until the mixture feels like damp sand.
Add the warm water a little at a time, kneading as you go, and keep kneading for about 10 minutes. The dough is ready when it holds together in one mass and no longer sticks to your hands or the sides of the bowl.
Cover the bowl with plastic wrap and leave the dough to rest for at least 30 minutes.
Divide the dough into pieces of about 190 g each, which gives 4 pieces for this quantity.
Roll each piece out with a rolling pin, keeping the shape as round as you can.
Prick each round gently all over with a fork.
Cook the kesra one at a time on a griddle or in a frying pan for about 4 to 5 minutes on each side.
Make it personal.
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