Kesra Algerian Bread Recipes

KESRA - ALGERIAN BREAD

Kesra - Algerian Bread image

Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.

Provided by Sarah Boudjema

Categories Breads

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

300 g fine semolina
100 g medium semolina
3 tablespoons olive oil
1 teaspoon salt (to taste)
125 ml water

Steps:

Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
Slowly add enough water whilst mixing to make a soft dough.
Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.

Nutrition Facts : Calories 899, Fat 22.4, SaturatedFat 3.1, Sodium 1167, Carbohydrate 145.7, Fiber 7.8, Protein 25.4

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