The word Kesra in Arabic means a fragment or a piece of something. In
The tagine is also called ‘el-farrah’ in parts of
My mum used to say, if you have semolina and a tagine, your family will never go hungry. Algerian love this bread, I have a sister who will hide fresh baguettes in the freezer to make sure we get Kesra with our dinner.
The recipe I am giving you today uses semolina, a bit of oil and yeast. It produces a bread with a soft kind of crumbly texture. It is quick and easy to make. It goes with most of savoury or sweet accompaniments. There are another two kinds of Algerian flat breads;
· Rakhssess رخساس: thin, dense and crumbly: no yeast but more oil.
· Matlou’ or Khmira مطلوع، خميرة: thick, soft and chewy: no oil more yeast.
I will give recipes another day
Ingredients: makes 4 medium flat breads
5 mugs fine semolina
½ mug vegetable oil (or olive oil)
2 tbsp salt
2 tbsp dry yeast
Warm water (about 2 mugs)
Optional: Black sesame seeds (also known as Nigella or black cumin)
- In a big mixing bowl, mix all the ingredients except water
2. Slowly add water to make a soft but firm dough
3. Knead for 10 minutes until you reach a smooth consistency
4. leave to rest for 10 to 15 minutes (sometimes I don’t and it is still OK)
5. Divide the dough into 4 equal balls
6. Heat a heavy frying pan (I get best results with a pancake pan)
7. Roll the balls into disks with ½ to 1 cm thickness
8. Prick the surface with a fork and dry cook both sides on medium heat until surface is golden brown
9. To add flavour and texture, you can add 1 tbsp of black sesame seeds to a piece of dough, knead again to spread seeds evenly before rolling and cooking
10. Cut into pizza wedges style and enjoy warm or cold