Kesra Algerian Bread Recipes
KESRA - ALGERIAN BREAD
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
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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- In a large bowl place semolina, baking powder, yeast, salt, sugar, and oil. Mix with your hands, start adding water gradually and keep kneading the bread until all ingredients become one. Place the dough on the working space and kneed more until it starts to stretch but not pulling apart (add more water if necessary). Divide the dough into 4 equal pieces and shape them into balls. Place back in a bowl, cover with a tea towel and rest for 10 min.
- Place the flat pan on high heat and let it warm up. Meanwhile, take one of the dough balls on to the counter (greased with a bit of olive oil). Press the dough with your hand to create an even circle. With a fork make holes all over the bread.
- Turn the heat under the pan to medium. Place the bread into the pan with the fork holes facing down. Using your fork again make holes on the plain side. Let it cook for 4-5 min on each side moving it around the pan to cook it evenly.
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