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.
Ingredients Â
- 4 cups fine semolina
- 1 teaspoon salt
- Warm water as needed for kneading
- Olive oil for greasing and brushing
InstructionsÂ
- 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.