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Kesra (Algerian semolina flatbread): photo of the dish
Illustrative photo: Wicanto — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Kesra (Algerian semolina flatbread)

Kesra is a round, dense flatbread made of semolina and butter, cooked in a pan or in the oven. It is eaten warm, torn by hand, at breakfast or with slow-cooked dishes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

315 kcal per serving

Protein
6.9 g
Carbohydrates
45.1 g
of which sugars
0.7 g
Fat
11.1 g
of which saturated fat
7.1 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the semolina, baking powder and salt.
  2. Add the soft butter and rub it into the semolina with your fingertips until you get a coarse sandy texture.
  3. Gradually pour in the lukewarm water while kneading, until you have a soft dough that no longer sticks to your hands. Cover and rest for 10 minutes.
  4. Divide the dough into 4 balls and flatten them into discs about 1 cm (½ in) thick.
  5. Prick the surface with a fork and sprinkle with sesame seeds if using.
  6. Cook the flatbreads in a thick, dry pan over medium-low heat, 5 to 7 minutes per side, until golden and they sound hollow when tapped.
  7. Serve warm, cut or torn by hand.

Variations and tips

Oven version. Bake the discs on a tray at 200 °C (400 °F) for 20 to 25 minutes, until golden.

Using what's available. Fine semolina can be replaced with medium semolina, which is slightly grainier.

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Original Ecomely recipe.