Kesra - Algerian Bread

1. 1

   Mix the semolina and salt together and stir in the olive oil until all the grains are coated.

2. 2

   Slowly add enough water whilst mixing to make a soft dough.

3. 3

   Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.

4. 4

   Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.