Skip to content

Kesra (Algerian Semolina Flatbread)

Kesra () is an Algerian bread made of fine grains of semolina. It is also called aghroum and ftir.

Source and licence

"Kesra (Algerian Semolina Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kesra_(Algerian_Semolina_Flatbread), revision 4503219), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kesra_(Algerian_Semolina_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4503219

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Algeria. Associated with Algeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Combine the semolina and salt in a mixing bowl.
  2. Add the oil and mix everything to obtain a sand-like texture.
  3. Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.
  4. Cover the bowl with plastic wrap and let it rest for at least 30 minutes.
  5. Divide the dough into small parts of around 190 g (normally 4 for this recipe).
  6. Using a rolling pin, roll out the pieces while keeping a round shape.
  7. Delicately prick the kesra all over with a fork.
  8. Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides.