Algerian Bread – Kesra

Algerian Food - Kesra

Algerian Bread – Kesra

Kesra, a traditional Algerian flatbread, is deeply rooted in the culinary history of North Africa. Originating from Algeria, Kesra is a staple in Algerian households, reflecting the country's diverse cultural influences.
This unleavened bread is a simple yet essential part of Algerian cuisine, often enjoyed with various dishes or as a standalone accompaniment. Kesra is a testament to the resourcefulness of Algerian bakers, who have perfected the art of creating flavorful bread with minimal ingredients.
Total Time 1 hour 30 minutes
Course Appetizer, Main Course, Snack
Cuisine Algerian
Servings 6 People
Calories 100 kcal


  • 4 cups fine semolina
  • 1 teaspoon salt
  • Warm water as needed for kneading
  • Olive oil for greasing and brushing


  • Preparing the Dough
  • Combine Semolina and Salt:
  • In a large bowl, mix fine semolina and salt.
  • Add Water Gradually:
  • Gradually add warm water while kneading the mixture to form a smooth, elastic dough.
  • Knead Until Smooth:
  • Knead the dough on a floured surface for about 10-15 minutes until it becomes soft and pliable.
  • Shaping Kesra
  • Divide and Form Balls:
  • Divide the dough into golf ball-sized portions.
  • Roll Out Each Portion:
  • Roll out each portion into a thin, round disc.
  • Create Indentation:
  • Use your fingertips to create small indentations on the surface of the disc.
  • Cooking Kesra
  • Preheat Griddle or Skillet:
  • Preheat a griddle or skillet over medium heat.
  • Cook Each Disc:
  • Place each disc on the hot surface and cook for 2-3 minutes on each side or until golden brown spots appear.
  • Brush with Olive Oil:
  • Brush each Kesra with a thin layer of olive oil after flipping.
  • Serve Warm:
  • Serve Kesra warm as a delightful accompaniment to soups, stews, or as a side to various Algerian dishes.
Keyword Algerian Cuisine, Algerian Food, Algerian Recipes, Kesra

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