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Kesra

Name: Kesra
Total time: 40 min
Yield: Serves 6
Cuisine: Algeria
Ingredients: 300g Semolina flour; 3 tbsp Olive oil; 1 tsp Salt; 150ml Water; 1 tbsp White Sesame Seeds

Dessert

⏱ 40 min

👥 Serves 6

Difficulty ⭐

Semolina dough cooked flat — a simple bread essential on the Algerian table.

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📖 The Story Behind This Dish

Kesra is Algeria's traditional flatbread, made from semolina, olive oil, salt, and water and cooked unleavened on a griddle. It's crisp outside and crumbly inside. Baked almost daily in Algerian homes, it's used to wipe up stew sauces or eaten with honey.

🌆 Where it's eaten: In an Algerian farmhouse kitchen, a mother cooks kesra one after another on a clay griddle, wraps them in cloth, and carries them to the table.

🥕 Ingredients (serves 6)

Semolina flour 300g
Olive oil 3 tbsp
Salt 1 tsp
Water 150ml
White Sesame Seeds 1 tbsp

👩‍🍳 Instructions

Mix the semolina and salt and rub in the olive oil.
Add water a little at a time and knead until it comes together.
Divide in two, shape into balls, and roll into discs about 1cm thick.
Prick the tops with a fork and scatter with sesame seeds.
Cook slowly in a hot dry frying pan over medium-low heat, 7–8 minutes per side.
Cut to serve.

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