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Kesra: Algerian Flatbread [Vegan]

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Kesra is round, semolina-based Algerian bread that's native to Eastern part of the country. To make traditional kesra, the Algerians use a cast iron pan, or a Dutch oven with embossed circle lines at the bottom. Kesra is an essential accompaniment to soups, bell pepper salads, but it's also great when enjoyed with a glass of non-dairy milk. Kesra can be eaten hot or cold, as an accompaniment to both savory and sweet dishes.

Kesra — Algerian Flatbread [Vegan]

This Recipe is :

High Carb Vegan Vegan

Ingredients

  • 1 pound durum wheat flour (fine semolina)
  • 1 pound medium semolina
  • 1/2 cup sunflower oil or olive oil, to taste
  • 2 teaspoons salt
  • 1 cup warm water
  • 1 cup semolina, for dusting the work surface
  • 4 tablespoons vegetable oil, for cooking

Preparation

  1. Pour both semolina flours in a large, wide bowl. Add salt and mix well with your hands.
  2.  Make a well in the center, pour the oil, mix everything with your fingertips, and rub the mixture between your two palms to get a crumbly texture.
  3.  Pour water slowly by working the semolina, until it has the consistency of a light dough, but not is not sticky. Let stand 20 minutes.
  4.  Cut dough into 4 equal parts and form balls. Place each ball on a work surface generously dusted with semolina, and roll it with a rolling pin into a circle of about 6 inches in diameter.
  5. Heat the pan and grease it using a clean cloth with oil wiped across the surface.
  6. When the pan is hot, lay down the flatbread and cook it over medium-high heat for 1-2 minutes, while piercing with a fork all over its surface.
  7. Turn the kesra over gently to cook the other side for 1-2 minutes. You can then turn it over with the help of a large plate or with a wide spatula.

 

AUTHOR & RECIPE DETAILS


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Vegan versions of authentic and traditional recipes from countries all across the globe.

Mike is the co-founder of 196 flavors, the bilingual world cuisine blog of reference that features authentic and traditional recipes from the 196 countries on our planet, along with the history behind them. He is nicknamed “the daredevil” by his friends, as he is constantly in search of unusual recipes and techniques with impossible to find ingredients. Some would say he lost his hair finding all these recipes with unpronounceable names, but he’s been bald for a while already. The daredevil is always pushing the envelope, whether it is with humor or culinary surprises.


 

 

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