Kessra كسرة 'Algerian flat semolina bread'

The word Kesra in Arabic means a fragment or a piece of something. In Algeria (and Sudan), it refers to a kind of everyday flat bread. Other kinds of bread are called Khoubz. Although homemade bread is confined to rural areas in most Arab countries, Kesra is still made on a regular basis in most Algerian homes. For this purpose, all households are equipped with a tabouna (a kind of small gas cooker), a tagine (flat clay griddle) and a tawa (metallic griddle).

The tagine is also called ‘el-farrah’ in parts of Algeria meaning the ‘one who brings happiness’ especially to kids waiting for the first bread to be ready.

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

Kessra
  
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)

Steps:

1. 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