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Kesra

Kesra is a delightful Algerian semolina bread with a chewy texture and nutty flavor, perfect for dipping or pairing with stews.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 loaves
Course: Bread, Side Dish
Cuisine: Algerian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 250 g Fine semolina flour (plus extra for dusting) Gives the bread a unique, slightly coarse texture.
  • 250 g Strong bread flour High-protein flour for a fluffy structure.
  • 1 pinch Salt Essential for flavor enhancement.
  • 4 g Quick dried yeast Causes the dough to rise.
  • 4 g Caster sugar Helps activate the yeast.
  • 60 ml Olive oil (plus extra for greasing) Adds richness and flavor.
  • 200 ml Water Key for forming the dough.
  • 1 tsp Nigella seeds (optional) Adds a complex flavor.

Method
 

Preparation
  1. Mix together the fine semolina flour, strong bread flour, and salt in a large mixing bowl.
  2. Add the yeast and sugar, combining everything thoroughly.
  3. Create a well in the center and pour in the olive oil. Mix until crumbly.
  4. Gradually add water until a soft dough forms, using a dough scraper to combine.
  5. Cover with a tea towel and let sit for about 5 minutes.
  6. Sprinkle the work surface with semolina flour and knead the dough for about 5 minutes until smooth.
  7. Divide into two equal portions, shape into balls, and wrap in damp towels.
  8. Let rise for approximately 1 hour until doubled in size.
Cooking
  1. Preheat your oven to 150 degrees fan/170 degrees/gas mark 2.
  2. Dust the surface with more semolina and roll each ball into an 8-inch circle.
  3. Optional: Sprinkle nigella seeds on top.
  4. Grease a cast-iron pan with olive oil and heat on high.
  5. Cook each circle for 1-2 minutes on each side until browned.
  6. Transfer to a baking tray and bake in the oven for about 10 minutes.

Notes

Store Kesra wrapped in a clean towel in a plastic bag at room temperature for up to three days. For freezing, slice and wrap portions in plastic wrap before placing in a freezer bag. Reheat in the oven until warm. Experiment with herbs or spices for variations.