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]
- 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
- Pour both semolina flours in a large, wide bowl. Add salt and mix well with your hands.
- 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.
- 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.
- 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.
- Heat the pan and grease it using a clean cloth with oil wiped across the surface.
- 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.
- 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.