Kesra (Algerian Semolina Flatbread)
Local name: كسرة
In short: Round, soft-crumbed semolina flatbread with a golden crust, baked at home and torn by hand to scoop up stews, a daily bread in Algeria. It takes about 45 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 1 h 30 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Kesra is the everyday round flatbread of Algerian homes, made from semolina and a little flour so the crumb is soft but slightly grainy. The dough is kneaded well, rested, flattened into rounds and baked until golden with a crust that crackles. It is torn rather than cut and used to scoop up chtitha, loubia and other stews. Fresh from the oven it is also good with olive oil or jam for breakfast.
Instructions
- Mix the semolina, flour, yeast, sugar and salt in a large bowl. Add the oil and most of the water and knead for 10 minutes into a smooth, soft, slightly sticky dough, adding the rest of the water as needed. Semolina absorbs water slowly.
- Cover the bowl and leave the dough in a warm place for 1 hour until puffy.
- Heat the oven to 230°C (450°F) with a baking sheet or stone inside.
- Divide the dough in two. Shape each piece into a round about 22 cm (9 in) wide and 2 cm (3/4 in) thick on a sheet of parchment dusted with semolina. Prick all over with a fork, sprinkle with seeds, cover and rest for 20 minutes.
- Slide the parchment with the loaves onto the hot sheet. Bake for 20 to 25 minutes, until golden and hollow-sounding when tapped underneath.
- Cool wrapped in a clean towel for 10 minutes, then tear and serve.
Tips
- For a stovetop version, cook the rounds in a dry heavy skillet over medium heat for 8 to 10 minutes per side until puffed and golden. It is closer to the traditional griddle-cooked kesra.
- If the dough feels stiff after resting, add a splash of water. Brush the baked loaves with olive oil for a softer crust.
Questions and answers
Can I make kesra with only semolina?
Yes. Use 500 g (3 cups) semolina and a little more water, and knead for longer. The bread will be denser and more crumbly.
How do I store kesra?
Wrap it in a towel and keep it at room temperature for 2 days. Freeze sliced kesra for up to 2 months and warm it in the oven.
What do you serve with kesra?
Stews such as chtitha and loubia, soups like chorba, or olive oil and jam for breakfast.
How long does it take to make Kesra (Algerian Semolina Flatbread)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Kesra (Algerian Semolina Flatbread)?
About 260 kcal per serving, with 8 g of protein, 49 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 49 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
