Kesra (Algerian Bread)
Kesra is an Algerian flatbread recipe that is made from semolina flour together with water, yeast, olive oil, and salt. It is best to serve with soups, stews, or tagine and used as spreads (honey & jams).
Equipment
- 1 cooking pan
Ingredients
- 2 cups of coarse semolina flour
- 4 tablespoons of extra-virgin olive oil
- ¾ to 1 cup of warm water Pour gradually
- 1 teaspoon of salt
- 2 teaspoon of brown sugar
- 1 tablespoon of yeast
- 1 tablespoon of nigella seeds
Instructions
- Combine semolina flour, salt, brown sugar, yeast, and olive oil in a large bowl. Use your hands to stir together till it forms a crumbling texture.
- Add the nigella seeds and slowly pour water when mixing them. Knead the dough until it becomes soft.
- Divide into 2 and form into a ball shape. Covered it with plastic, and place it back on the bowl. Leave it for 30 minutes.
- On each of them, use the rolling pin to form a circular shape about 6 inches in diameter.
- Preheat the cooking pan and place the shaped kesra bread on it. Use the fork to gently prick the surface of the dough on all sides to help cook the bread evenly.
- Cook it on both sides until it turns a light brown. Use the knife to divide into 4 or 6 pieces
- Serve with soups or stews, or spread it with your favorite honey/jams. Enjoy!
Notes
- Pour water gradually when mixing and kneading the dough.
- You can use sesame seeds if you don't have nigella seeds.
- If the dough is dry, add more water if needed.
Nutrition
Serving: 4gCalories: 273kcalCarbohydrates: 29gProtein: 5.7gFat: 15.7gSaturated Fat: 2.2gSodium: 587mgPotassium: 73mgFiber: 2.6gSugar: 2.3gCalcium: 27mgIron: 2mg
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