Algerian Kesra

Ingredients

• 3 verre fine semolina (Le Renard)
• 1 tsp salt
• 1 tsp sugar
• 1 tsp baker's yeast
• 0.5 verre olive oil
• 1 verre water (to be added gradually)

Steps

1. 1

   In a large bowl, mix the 3 glasses of fine semolina with the salt, sugar, and baker's yeast.

2. 2

   Add half a glass of olive oil and mix well to rub the semolina into a sandy texture.

3. 3

   Bring the dough together by gradually adding one glass of water.

4. 4

   Knead the dough for 2 to 3 minutes until smooth and homogeneous.

5. 5

   Cover the dough and let it rest for about ten minutes.

6. 6

   Then roll out the dough on a work surface to a thickness of about half a centimeter.

7. 7

   Cut out the flatbreads using a cookie cutter.

8. 8

   Prick each flatbread with a fork.

9. 9

   Cook them in a hot skillet over medium heat until beautifully golden on both sides.

10. 10

    Serve hot with a grilled pepper or eggplant salad (Hmiss).

Notes

For a more tender version, some users suggest replacing part of the oil with melted butter.

Nutrition per serving

• Algerian
• flatbread
• bread
• semolina
• side dish
• traditional