A flat, round Algerian semolina bread cooked on a hot griddle (tajine) until speckled golden. Dense and slightly crumbly, it is the everyday bread eaten with tagines, dips, honey or fermented milk.
Kesra is the everyday griddle bread of Algeria, a flat semolina round patted out and cooked on a hot flat plate (called a tajine in Berber). Rooted in Berber kitchens where durum semolina was abundant, its name comes from the Arabic for "to break" — the firm patty is torn by hand rather than cut. Unleavened or only lightly leavened, it is dipped in oil, honey or stew across the country.
Warm from the griddle it has a tender, slightly sandy semolina crumb and a faintly nutty, toasted crust. Torn and dunked in olive oil or honey it's simple and satisfying.
Semolina's coarse durum particles give the bread its characteristic firm, sandy crumb, while dry griddle heat sets a quick crust and the fork holes let steam escape so it stays flat.
Variations
Yeasted or unleavened; wheat or barley semolina; thicker rustic loaves vs. thin versions; sometimes enriched with a little olive oil or studded with seeds.
On the Palate
Where Kesra sits in the Algerian flavor cloud
Ingredients
Serves 6How it's made
8 steps · 15 min
- 13 min
Combine fine semolina with salt and a little instant yeast.
- 25 min
Gradually work in warm water and a spoon of oil to form a soft, smooth dough.
Watch outWork in water just until the semolina dough turns soft and smooth — semolina keeps drinking water, so add slowly and stop while it's still supple.
- 330 min
Knead briefly until pliable, then let the dough relax under a cloth.
- 45 min
Divide and pat each piece into a flat round disc about a centimeter thick.
- 52 min
Prick the surface all over with a fork to stop it puffing.
Watch outPrick the whole surface with a fork before it hits the griddle — those holes let steam out so it stays flat instead of ballooning.
- 66 min
Heat a flat griddle or tajine and cook the disc on one side until golden spots appear.
Watch outFlip once golden spots appear underneath — chasing more color scorches the sandy crumb bitter.
- 75 min
Flip and cook the other side until lightly browned and cooked through.
- 82 min
Wrap in a cloth to keep soft, and serve warm.
